Vegan Watermelon "Tuna" Tartare
Watermelon… as tuna? Yep, and it totally works. This Vegan Watermelon Tuna Tartare is smoky, savory, and shockingly sushi-like—perfect for your next plant-based dinner or poke bowl party.
Okay, I don’t know what kind of vegan voodoo this is...but watermelon tuna is the real deal. I finally tried it, and holy avocado—it turned out amazing. The texture, the color, even the taste had me double-checking my own ingredient list.
I used this juicy, smoky creation to build a plant-based tuna tartare bowl (basically a deconstructed poke or sushi bowl), and let me just say... this one’s going on repeat.
Why You’ll Love This Recipe
Totally vegan, totally mind-blowing: Yes, that’s watermelon.
A fun twist on poke or tartare: Impressive for entertaining, but easy enough for weeknights.
Customizable toppings galore: Make it your own!
Thrifty + creative: Perfect way to use up leftover watermelon.
Great for sushi lovers: A cruelty-free version with the same vibe.
Ingredients
For the Watermelon Tuna:
24 chunks pre-cubed watermelon (about 1½” cubes)
Tip: choose underripe watermelon so the end result isn't too sweet.
1 sheet nori paper, cut into flakes
3-4 tbsp sesame oil
3 tbsp soy sauce
½ tsp liquid smoke
½ tsp salt
½ tsp pepper
Splash of vinegar
For the Tartare / Bowl:
3 tbsp vegan mayo
Hot sauce, to taste
Cooked rice
Edamame
Diced mango
Sliced avocado
Optional toppings: sesame seeds, scallions, nori, pickled ginger
Instructions
Preheat oven to 375°F
In a bowl, mix flaked nori paper, sesame oil, soy sauce, liquid smoke, salt, pepper, and vinegar.
Dunk the watermelon cubes into the marinade until well coated. Let them sit for 15 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Place the watermelon cubes on the sheet.
Bake for 30 minutes. Flip the cubes, rotate the tray 180°, and brush the tops with any leftover marinade.
Bake for another 30 minutes (total 1 hour). They’ll look surprisingly like tuna!
Let cool for 5 minutes.
To Serve
Dice the cooled watermelon into smaller pieces and mix with vegan mayo, a splash of vinegar, hot sauce, and salt + pepper to taste. Serve over a bowl of warm rice and top with edamame, diced mango, avocado, and your favorite sushi toppings.
Final Thoughts
This dish is pure vegan alchemy. The baked watermelon takes on a texture and umami that’s shockingly close to tuna—without any fishy friends involved. It’s perfect for sushi-style bowls, tartare, or even vegan sushi rolls. Get creative and tag @plant.based.ginger when you try it!