Recipe: ‘tuna salad’ with watermelon

Vegan chef Gaz Oakley is known for his plant-based dishes. His new cookbook Plants Only Kitchen is therefore packed with quick, simple-to-make vegan recipes using ingredients that are easy to find. From a vegan portobello Wellington to this ‘tuna salad’ with watermelon: Gaz Oakley shows you how delicious vegan food can be.

“This recipe is one of my favorites. The watermelon tastes very refined and really has the texture of tuna. Let the marinated ‘tuna’ caramelize nicely before serving.”

How to make the ‘tuna salad’ with watermelon

• Preheat the oven to 180 °C and line a deep baking tray with parchment paper.
• Place the watermelon slices on the baking tray and lightly sprinkle with the sea salt. Bake the watermelon in the oven for 1 hour.
• Meanwhile, purée all the marinade ingredients in a blender.
• Remove the watermelon from the oven. The watermelon will have shrunk and be deep red in color.
• Pour the marinade over the watermelon. Leave to cool, then marinate in the refrigerator for at least 2 hours.
• Remove the watermelon from the refrigerator. Toss the noodle salad ingredients together, along with a few tablespoons of marinade.
• Heat a non-stick frying pan over high heat. Add a little oil and sear the marinated watermelon slices for 2 minutes on both sides.
• Slice the watermelon and serve on a bed of noodle salad.

Title: Plants Only Kitchen
Author: Gaz Oakley
Price: €25,95
Publisher: Good Cook

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