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When marinated, watermelon takes on the texture of tuna. The taste is unexpected and exquisite! Make sure to get a nice caramelization on the “tuna” before serving. Whether you’ve just gone meatless, are trying to cut down on animal products, or are a long-term vegan, you can create beautiful, tasty recipes that are simple to make. Here’s a perfect one for summer, excerpted with permission from Plants Only Kitchen by Gaz Oakley.
1. Preheat your oven to 350°F, and line a deep baking sheet with parchment paper. Arrange watermelon steaks in single layer on baking sheet, lightly salt, and bake 1 hour, or until tender.
2. Meanwhile, combine marinade ingredients in blender. Remove watermelon from the oven. (It will shrink down and have a lovely, deep red color.)
3. Pour marinade over cooked watermelon. Allow watermelon to cool, then place in fridge to marinate at least 2 hours. When watermelon has marinated, toss salad ingredients together with a few tablespoons of watermelon marinade.
4. Heat non-stick frying pan over high heat. Add a little oil, and sear watermelon steaks 2 minutes each side. Divide noodle salad among four plates, and top with sliced watermelon to serve.
- Calories 380
- Carbohydrate Content 80 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 1110 mg
- Sugar Content 37 g