Watermelon Tuna
Ingredients
- 1 small Watermelon
- 2 sheets Nori, chopped
- 1/4 cup Low Sodium soy sauce
- 2 tbsp Apple cider vinegar
- 2 tbsp Oil (canola, vegetable oil or grapeseed)
- 1 tbsp Miso paste (any color will do, I used brown)
Instructions
- Preheat oven to 375 degrees
- Cut watermelon into 1-inch-thick slices and cut off rind
- Either use large baking dish or reusable bag and pour in all of your ingredients in except the watermelon and mix well
- Add your watermelon slices and coat each slice, no need to marinate it so if your dish isn't big enough you can do it in batches
- Put watermelon in single layer on a baking sheet and pour marinade over watermelon, bake for 40 mins checking around the 30-minute mark to make sure nothing is burning, as oven heat temps vary.
Notes
You can puncture with a fork to see if it’s done; you are looking for a soft fishy texture. The watermelon texture completely changes when cooking!
You can eat hot or cold, I like to cube it and stick in the fridge with any leftover marinade for easy “sushi” bowls