This sweet and juicy fruit is no stranger to summer menus – bringing a crisp sweetness to savory dishes and making the easiest and most refreshing snack or dessert. And learning how to store watermelon properly has helped me to keep it fresh to use for all my favorite recipes, from Martha Stewart's watermelon punch to Martha Stewart's watermelon dressing, which features a surprise secret ingredient. But recently I've been reading about how to use this particular ingredient for a rather unexpected dish: watermelon tuna.
While it doesn't contain actual fish, this ingenious hack involves marinating watermelon and baking it in the oven for a delicious and savory alternative to tuna steak or even salmon, though it does require some forward planning. You'll need to marinate the fruit for a few hours, and bake it for around an hour. The result? An umami-packed dish that serves as a brilliant vegan alternative to fish; I love adding it to summer salads or serving with rice bowls, sushi-style.
