Vegan Tuna Poke Stack

This vegan tuna poke stack is an umami Japanese inspired dish made with watermelon that you’ll never be able to tell isn’t tuna. This recipe is built with the vegan tuna poke recipe already on the website. This stack is a way to make it a full main course meal and a fancy one at that.

Make this if you’re trying to impress a hot date, your friends for a dinner party or just yourself. There is nothing more satisfying than having fun with plating a fancy meal and taking a step back to admire the work of art you’ve just created.

The secret tool to make this vegan tuna poke into a stack are these forming rings. You’re welcome! You’ll now be able to make all your meals look like michelin star with this one 😉

WHAT IS VEGAN TUNA POKE MADE OUT OF?

This one is made up of watermelon. When the fruit is marinated and cooked it turns into a texture and flavor of tuna. It’s wild!

Ingredients need for this Vegan Tuna Poke Stack

You will need cubed watermelon, nori, rice vinegar, sesame oil, garlic powder, tapioca starch and soy sauce or tamari for gluten-free options for the tuna poke. You’ll also need forbidden wild rice, hot sauce, vegan mayo, sliced avocado, green onions and optional furikake.

Method for making this recipe

For the tuna poke:

In a medium to large bowl, whisk together soy sauce or tamari, sesame oil, rice vinegar, garlic powder and shredded nori to make marinade.

Cut watermelon into 1/2″ cube and toss into marinade for at least 1 hour (or overnight in the fridge)

When you are ready to make poke, preheat oven to 400°F.

With a strainer or perforated spoon, take marinated watermelon and evenly spread onto sheet pan. Save the leftover marinade.

Bake watermelon cubes for 1 hour – flipping halfway through at the 30 minute mark.

While the watermelon is baking, place the leftover marinade in a small sauce pan on medium-high heat. Set aside about 1/4 cup and whisk with tapioca starch then pour into the rest of the marinade sauce to thicken. Once sauce reaches a boil, bring it down to a simmer for 2 minutes and then allow it to cool and thicken.

Once watermelon tuna poke is finished, toss in with thickened marinade. Option to top with sesame seeds and/or green onions.

To make it a stack:

Cook the forbidden rice according to package. Allow it to fully cool then mix with rice vinegar. Set in the fridge to chill.

Prepare the spicy mayo by taking the vegan mayo and whisking it with the hot sauce of your choice. Place in a squeeze bottle once it is fully combined.

When ready to serve, use the forming rings. Scoop the forbidden sushi rice on the bottom, layer with tuna poke and then repeat. Top off with sliced avocado, green onions and furikake. Take the squeeze bottle of the sriracha mayo and drizzle it on the plate and/or over the tuna poke stack. Enjoy!

TRY THESE PLANT-BASED RECIPES:

• HOW TO MAKE VEGAN SUSHI ROLLS | CUCUMBER + AVOCADO
• VEGETABLE MUSHROOM UDON STIR FRY
• SRIRACHA TOFU
• OYSTER MUSHROOM STEAK ON SWEET POTATO WAFFLE

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @THEPLANTBASEDPALETTE on Instagram! 😊

Vegan Tuna Poke Stack

Recipe by The Plant Based Palette

Course: SavoryCuisine: JapaneseDifficulty: Easy

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Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

365

kcal

Total time

1

hour 

10

minutes

Ingredients

• 4 cups 4 vegan tuna poke

• 2 cups 2 forbidden wild rice – cooked

• 1 Tbsp 1 rice vinegar

• 1/4 cup 1/4 vegan mayo

• 1 tsp 1 hot sauce

• Toppings

• 1 large 1 avocado – thinly sliced

• chopped green onions

• furikake

Directions

• Step 1 Make sure the tuna poke is already made.
• Step 2 Cook the forbidden rice according to package. Allow it to fully cool then mix with rice vinegar. Set in the fridge to chill.
• Step 3 When ready to serve, use the forming rings. Scoop the forbidden sushi rice on the bottom, layer with tuna poke and then repeat. Top off with sliced avocado, green onions and furikake. Take the squeeze bottle of the sriracha mayo and drizzle it on the plate and/or over the tuna poke stack. Enjoy!
• Step 4 Prepare the spicy mayo by taking the vegan mayo and whisking it with the hot sauce of your choice. Place in a squeeze bottle once it is fully combined.

Notes

• I recommend making the tuna poke beforehand. Maybe even the night before you know you’re gonna make the tuna poke stacks.

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