Incredibly delicious Vegan watermelon poke bowl aka "watermelon tuna" made without the fish but tastes just like the real thing. All this thanks to the flavors from mixed sea vegetables (or wakame seaweed) + the incredible texture of marinated watermelon.
In a medium salad bowl whisk together the Tamari sauce with the lime or lemon juice, sesame oil, garlic, ginger, scallions, chili flakes and sesame seeds. Add the watermelon and sea vegetables (or Wakame) and mix to coat well. Cover with a lid and refrigerate for 3 hours.
After 3 hours have passed heat up a large skillet over medium low heat. Use a slotted spoon and transfer the watermelon from the marinade into the skillet. Saute until most moisture has evaporated and the watermelon cubes have softened, about 5 to 10 minutes. Transfer it back into the poke marinade, cover with a tight lid and refrigerate overnight or at least for another 2-3 hours until completely chilled.
2 cups seedless watermelon
Serve the watermelon tuna poke sprinkled with the fresh cilantro, chives and extra sesame seeds on top.
1/4 cup cilantro leaves, 1 tbsp fresh chives
WFPB + Plantricious
Make sure to omit the sesame oil for the recipe to be fully compliant.
Notes
Watermelon - It's important to start with a seedless sweet watermelon diced into half inch cubes, preferably red in color but yellow will work just fine too.
Sea Vegetables - If you can't find this mix at your local market just use 2 Tbsp of Wakame seaweed that has been rehydrated for a few minutes until soft. It has a strong seafood flavor perfect for this recipe.
Make Ahead - A great make ahead recipe as it is always served chilled. Travels well in your favorite canteen for a day at the beach, backyard bbq or road trip.