Vegan tuna fish

Instructions

1. Cut the watermelon into the shape of your liking, I cut it into small cubes. But a tuna steak might be more fitting as it resembles the color, texture, and taste of raw tuna more.Cut the watermelon into the shape of your liking, I cut it into small cubes. But a tuna steak might be more fitting as it resembles the color, texture, and taste of raw tuna more.
2. In an oven-proof bowl combine nori sheets cut into small pieces with low-sodium soy sauce. Add in the watermelon pieces and make sure that the watermelon is fully covered. You can marinade it for 12-24h in the fridge but 1h was enough for me.In an oven-proof bowl combine nori sheets cut into small pieces with low-sodium soy sauce. Add in the watermelon pieces and make sure that the watermelon is fully covered. You can marinade it for 12 to 24h in the fridge but 1h was enough for me.
3. Once all the flavors have been absorbed by the watermelon, bake uncovered in the oven for about 1 hour at 180° C (this may vary depending on how you’ve cut your ‘fish’. Keep your eye on it as it bakes and add a bit of water if it gets dry. The fish should be semi-submerged in the diluted marinade. I did not need to add any water.Once all the flavors have been absorbed by the watermelon, bake uncovered in the oven for about 1 hour at 180° C (this may vary depending on how you’ve cut your ‘fish’. Keep your eye on it as it bakes and add a bit of water if it gets dry. The fish should be semi-submerged in the diluted marinade. I did not need to add any water.
4. Once the fish has finished baking, take it out of the oven and leave to cool. Once cool, wash off any excess marinade or burnt bits, and your fish is ready to eat! It can be used as-is.