Print This Recipe
We blew our own minds here. And yes, now we’re bragging about it. The taste is subtle, until you marinate it. And the texture? It’s crazy. It’s tuna. But it’s watermelon. But it’s tuna. Your brain may need a minute to process this glitch. It’s okay. Us too.
Ingredients
Watermelon, cut into ½ inch thick strips
For the Marinade:
2 tbsp. toasted sesame oil
3 tbsp. peanut oil
2 tbsp. soy sauce
1 tsp. ginger, freshly grated
1 tsp. garlic, minced
½ tsp. red miso
1 tsp. lemon juice
1 ½ tsp. powdered sea kelp
Instructions
- Preheat oven to 380º F.
- Lightly grease a lined baking tray.
- Place watermelon strips onto baking tray and sprinkle lightly with salt.
- Bake for 30 minutes, then carefully flip over watermelon strips.
- Bake for 30 more minutes, then remove from oven and let cool.
- While the watermelon is cooling, mix all the ingredients for the marinade in a bowl large enough to fit all of the watermelon.
- Once the watermelon has cooled, add the strips to the marinade.
- Cover and let soak overnight.
