Trevor's Kitchen

Watermelon Sushi Tuna

Slow baked watermelon seasoned with oil and sea salt to mimic the taste and texture of tuna sashimi.

Great for fish-free sushi or poke bowls.

Author: The Edgy Veg

Watermelon Sushi Tuna

Ingredients

• 1 lb watermelon

• Drizzle of olive oil

• Sprinkle of sea salt

Menu info

Directions

1. Preheat the oven to 180°F.
2. Cut the skin off of the watermelon.
3. Slice the watermelon into a rectangular block then slice into one-inch thick slices.
4. Rub pieces with olive oil.
5. Sprinkle with salt.
6. Lay the watermelon out on parchment, or baking mat-lined baking sheet.
7. Cook the watermelon for 2 to 2½ hours, flipping once, until shrunken and soft.
8. Once cooked, slice into thin, “fish-like” pieces

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