Having recently tried watermelon burgers very recently, we were struck by how much the watermelon looked like sushi-grade ahi tuna. This is our first effort at grilled “tuna” with wood ear mushrooms, turmeric, ginger, garlic and a bunch of other stuff!
Ingredients
2 tsp sesame oil
2 tsp balsamic vinegar
szechuan peppercorn salt
dried wood ear mushrooms
2-3 scallions, thinly sliced
1 inch ginger, grated
1 inch turmeric, grated
1 tsp onion powder
1 tsp garlic powder
1 tsp sesame seeds
3-4 tbsp water
4 watermelon steaks, cut approx. ½” thick
4 buns, rubbed with olive oil
2-3 tsp corn starch
2 tsp water
Preparation
Combine everything except watermelon and buns in a shallow pan to create marinade. Dredge watermelon steaks in marinade, cover and let sit for about 30 minutes.
Grill steaks over high heat, approx. 4-5 minutes per side, until seared and the watermelon takes on a dry appearance.
Grill bun halves, oil side down for approx. 1 minute.
In a sauce pan, combine marinade with a combination of corn starch and water and heat until glossy and slightly thickened.
Serve tuna on buns, and top with remaining marinade.
The Vegan Trough 