Watermelon "Tuna" Poke

Yield: 2 servings

Watermelon "Tuna" Poke

This is a refreshing substitute for tuna poke. I love to serve this over rice with sliced avocado, cucumber, and radishes, with spicy sriracha mayo.


  • 4 cups watermelon, cubed
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon sesame oil


  1. Combine soy sauce, rice vinegar and sesame oil in a wide shallow dish. Toss watermelon to coat and spread out as evenly as possible in the dish.
  2. Cover and allow to marinate in the refrigerator for at least one hour, or up to 4, stirring occasionally. Watermelon can be served raw after marinating, or cooked to improve texture.
  3. Heat a nonstick skillet over medium heat. Scoop out watermelon from marinade and place in skillet.
  4. Sauté for 7-10 minutes, or just until the excess liquid simmers off. Remove from heat immediately to prevent the soy marinade from caramelizing.
  5. Allow watermelon to cool slightly, then refrigerate for several hours until well-chilled. Serve.


A sprinkle of furikake (or dulse flakes and sesame seeds) adds a nice "fishy" flavor to make this dish more convincing.
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