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 rice wine 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.
Let the watermelon cubes marinate for 10-15 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 fully before making the tartare.
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!