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    Home » Recipes » Sides & Appetizers

    Vegan Watermelon Tuna (Poke-Style)

    Published: Aug 18, 2021 · Modified: Oct 31, 2022 by Emily · This post may contain affiliate links.

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    This vegan watermelon tuna is the BEST plant-based substitute for raw tuna poke! It might sound a bit strange, but marinating and roasting watermelon gives it the perfect tuna flavor and texture! Use watermelon tuna in vegan sushi, vegan poké bowls, or just on its own!

    watermelon tuna with sauce being held by black chopsticks.

    Something that a lot of people find hard to give up when transitioning to a plant-based diet is fish, especially tuna or sushi-style fish. While there are some great Asian tofu sushi recipes, nothing quite replicates that tuna taste and texture like this watermelon tuna does!

    The secret here is to marinate the watermelon and then ROAST it. Roasting the watermelon gives it this smooth, soft, tuna-like texture that is so good!

    While it might sound like a strange use of watermelon, it's able to absorb all the savory flavors so well and when it roasts it becomes the perfect texture! Serve watermelon tuna with cilantro rice for a perfect poke bowl!

    Why you'll love this watermelon tuna

    • Plant-Based, Unprocessed - This recipe is made purely from fruit, so it is very unprocessed, low calorie, and a very healthy tuna alternative!
    • Easy to Make - Making vegan tuna sounds difficult, but you only need to marinate watermelon, then roast it! This couldn't be easier!
    • Savory, Delicious - When you make this recipe, you're going to find yourself not believing that it isn't real fish! This watermelon tuna could fool anyone!

    What you need for this recipe

    Ingredients and Substitutions:

    ingredients with labels.
    • Watermelon - Plain, raw watermelon without seeds is the best! I used a whole mini watermelon, but any kind will work!
    • Toasted Sesame Oil - This adds a slight nutty, but Asian-influenced flavor. Regular sesame oil will work as a substitute!
    • Soy Sauce - Feel free to use low-sodium soy sauce, coconut aminos, or tamari for gluten-free options!
    • Nori Flakes - Nori flakes are basically the flakes from dried seaweed, like you see on sushi rolls. You can usually find this in the Asian or International section of your grocery store. If you can find a seasoning called "nori furikake" that works wonderfully. If you can't find this seasoning, just omit it and add a little extra salt!
    • Neutral Oil - I used canola oil but vegetable or even a light-bodied olive oil works as well.
    • Lime Juice - If you can't get lime juice, fresh lemon juice will work.
    • Rice Vinegar - Natural, unseasoned rice vinegar. However, if you have seasoned rice vinegar, that will work great! If you have neither, a white blasamic will do the trick. I do not recommend using apple cider or plain white vinegar.

    How to Make Watermelon Tuna

    Step 1: Prepare the Watermelon

    First, use a sharp knife to cut off the ends of the watermelon. You can then stand it up on either end for easier cutting. Cut the whole watermelon in half if you'd like.

    Carefully cut the rind off of the watermelon and discard rind pieces.

    Then, chop the watermelon into roughly 1-inch pieces. Be aware that the pieces may shrink while cooking.

    Lay the watermelon pieces out on a large plate, making sure they aren't on top of one another.

    watermelon pieces with salt on a white plate.

    Sprinkle 1 teaspoon of kosher salt over the pieces and allow them to sit for at least 5 minutes. This will help remove excess moisture from the watermelon.

    Step 2: Create the Vegan Tuna Marinade

    While the watermelon is sitting, make the marinade.

    To a bowl add the soy sauce, rice vinegar, toasted sesame oil, nori flakes, neutral oil, and lime juice and gently whisk together.

    marinade in a blue bowl.

    Once the watermelon cubes have sat for at least 5 minutes, pat them dry with a paper towel.

    Add all the cubes to a sealable container or plastic sealable bag and cover with the marinade.

    Seal the container and very gently shake to fully coat the cubes in the marinade.

    Refrigerate for at least 2 hours, up to overnight.

    Step 3: Roast the Watermelon

    Pre-heat your oven to 350º Fahrenheit.

    After it has marinated, place the entire container (NOT including the excess marinade) of watermelon onto an aluminum foil-lined baking sheet.

    watermelon cubes on a sheet pan.

    Spread the pieces out, making sure none are overlapping.

    Roast in the oven for 50-60 minutes. Toss using a spatula halfway through roasting.

    Step 4: Finishing Touches

    After the 50-60 minutes, remove from the oven.

    Scoop the pieces onto a plate and place in the fridge to chill for about 20 minutes, or until cool.

    Serve this vegan watermelon tuna on rice, in salads, in sushi, or more. Garnish with scallions, sesame seed, and/or spicy mayonnaise.

    watermelon tuna on arugula with chopsticks.

    Expert Tips

    • If you dump the entire container including the marinade onto the foil-lined baking sheet, it will be fine. However, it increases the chances that the excess marinade will seep through and burn on the baking sheet. Save the excess marinade for a dipping sauce!
    • Pair watermelon tuna with a simple spicy mayonnaise or a vegan yum yum sauce by mixing together vegan mayonnaise, rice vinegar, and sriracha! Stir and mix until it tastes how you like and drizzle on top!
    • Make this a spicy vegan watermelon tuna poke by adding 1-2 teaspoons of red pepper flakes OR chili oil to the marinade.
    • You can use pre-cubed watermelon to save you a few steps. However, make sure there are no black seeds in the cubes. Then, you may still want to cut them in half or you can marinade and roast for longer time.

    Recipe FAQs

    How long will vegan watermelon tuna last?

    If you have any leftovers, store them in an air-tight container in the fridge for up to 4 days. Always inspect leftover food thoroughly for any signs of going bad.

    What is vegan tuna sushi made of?

    Vegan tuna can be replicated in a few different ways. As you saw in this recipe, watermelon works great. I have also seen people use boiled tomatoes or chickpeas. I think that watermelon works the best for a sushi-like vegan tuna.

    Can you eat tuna if you're vegan?

    A fully vegan lifestyle requires omitting any and all forms of animal products from your diet. This includes dairy, eggs, meat, and fish such as tuna. This vegan watermelon tuna poke is a great alternative.

    finshed dish of vegan tuna with spicy mayo on top, all on a bed of arugula.

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    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    📖 Recipe

    tuna on a bed of arugula.

    Vegan Watermelon Tuna (Poke-Style)

    This vegan watermelon tuna is the BEST plant-based substitute for raw tuna poké! It might sound a bit strange, but marinating and roasting watermelon gives it the perfect tuna flavor and texture! Use this in vegan sushi, vegan poké bowls, or just on its own!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Salad, Side Dish
    Cuisine: American, Asian
    Diet: Low Calorie, Low Fat, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Marinading Time: 2 hours hours
    Total Time: 3 hours hours 10 minutes minutes
    Servings: 4 people
    Calories: 128kcal
    Author: Emily

    Equipment

    • Knife
    • Whisk
    • Baking Sheet

    Ingredients

    • 750 grams Watermelon cubed (1 mini watermelon)
    • 1 teaspoon Kosher salt
    • 1 tablespoon Toasted sesame oil
    • ¼ cup Soy sauce
    • ¼ cup Lime juice
    • ¼ cup Rice vinegar
    • 1 tablespoon Nori flakes or Nori Furikake seasoning
    • 1 tablespoon Neutral oil

    Instructions

    • First, use a sharp knife to cut off the ends of the watermelon. You can then stand it up on either end for easier cutting. Cut the whole watermelon in half if you'd like. 
    • Carefully cut the rind off of the watermelon and discard rind pieces. 
    • Then, chop the watermelon into roughly 1-inch pieces. Be aware that the pieces may shrink while cooking. 
    • Lay the watermelon pieces out on a large plate, making sure they aren't on top of one another. 
    • Sprinkle 1 teaspoon of kosher salt over the pieces and allow them to sit for at least 5 minutes. This will help remove excess moisture from the watermelon. 
    • While the watermelon is sitting, make the marinade. 
    • To a bowl add the soy sauce, rice vinegar, toasted sesame oil, nori flakes, neutral oil, and lime juice and gently whisk together. 
    • Once the watermelon cubes have sat for at least 5 minutes, pat them dry with a paper towel. 
    • Add all the cubes to a sealable container or plastic sealable bag and cover with the marinade. 
    • Seal the container and very gently shake to fully coat the cubes in the marinade. 
    • Refrigerate for at least 2 hours, up to overnight. 
    • Pre-heat your oven to 350º Fahrenheit. 
    • After it has marinated, dump the entire container (including the excess marinade) onto a foil-lined baking sheet. 
    • Spread the pieces out, making sure none are overlapping. 
    • Roast in the oven for 50-60 minutes. Toss using a spatula halfway through roasting. 
    • After the 50-60 minutes, remove from the oven. 
    • Scoop the pieces onto a plate and place in the fridge to chill for about 20 minutes, or until cool. 
    • Serve this vegan tuna on rice, in salads, in sushi, or more. Garnish with scallions, sesame seed, and/or spicy mayonnaise.

    Notes

    • If you dump the entire container including the marinade onto the foil-lined baking sheet, it will be fine. However, it increases the chances that the excess marinade will seep through and burn on the baking sheet. Save the excess marinade for a dipping sauce!
    • Pair this with a simple spicy mayonnaise by mixing together vegan mayonnaise, rice vinegar, and sriracha! Stir and mix until it tastes how you like and drizzle on top!
    • Make this a spicy watermelon vegan tuna add 1-2 teaspoons of red pepper flakes OR chili oil to the marinade.
    • You can use pre-cubed watermelon to save you a few steps. However, make sure there are no black seeds in the cubes. Then, you may still want to cut them in half or you can marinade and roast for longer time.
    • Soy Sauce - Feel free to use low-sodium soy sauce, coconut aminos, or tamari for gluten-free options!
    • Nori Flakes - Nori flakes are basically the flakes from dried seaweed, like you see on sushi rolls. You can usually find this in the Asian or International section of your grocery store. If you can find a seasoning called "nori furikake" that works wonderfully. If you can't find this seasoning, just omit it and add a little extra salt!

    Nutrition

    Calories: 128kcal | Carbohydrates: 14.6g | Protein: 3.3g | Fat: 9.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 3.4g | Sodium: 962mg | Potassium: 274.1mg | Fiber: 0.7g | Sugar: 11.1g
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    Reader Interactions

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      Recipe Rating




    1. Kaitlin

      July 06, 2021 at 3:46 am

      I keep seeing watermelon poke recipes but am super hesitant to try! Does it have a watermelony taste?

      Reply
      • Emily

        July 06, 2021 at 1:36 pm

        The taste of watermelon mostly goes away, but the texture is definitely still there!

        Reply

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