Fish-Free Watermelon Tuna

1 Cup Mushroom Broth

4 Tablespoons Reduced-Sodium Tamari

2 Tablespoons Olive or Sauerkraut Brine

1 Tablespoon Rice Vinegar

1 Tablespoon Chickpea Miso Paste or White Miso Paste

1 Small Clove Garlic, Finely Minced

2 Sheets Nori

1 1/2 Pounds Cubed Seedless Watermelon

In a large, shallow container, whisk together the mushroom broth, tamari, brine, vinegar, miso paste, and minced garlic. Place the cubes of watermelon into the marinade so that all of the pieces are covered, ideally in a single layer. Arrange the sheets of nori so that they cover the melon and make contact with at least one side of all the pieces. You may need to move things around so that you have a sheet of nori at the bottom of the container and one on top to achieve this layout.

Cover with plastic wrap and place the container on a flat surface in your freezer. Allow the whole thing to fully freeze; at least 12 hours, but ideally 24 or longer. If you want to save the "tuna" for a later date, just leave it at this stage until you're ready to serve it. To continue preparing your fish-free feast, allow the tuna to fully thaw either in the fridge or at room temperature. Remove and discard the wet nori, and drain away the excess marinade. You can save this and reuse it if you like, since there's no potential bacterial contamination like you would get if using raw meat. Your watermelon tuna is now ready to eat or use in other recipes!

Ahi Poke:

1 Batch Fish-Free Watermelon Tuna (Above)

2 Scallions, Thinly Sliced

1 Tablespoon Reduced-Sodium Tamari

1 Teaspoon Toasted Sesame Oil

1/2 Teaspoon Crushed Red Pepper Flakes

Fresh Limu or Arame, to Taste (Optional)

Tuna Tartare:

1 Batch Fish-Free Watermelon Tuna (Above)

2 Teaspoons Brined Capers, Drained and Rinsed

1 Teaspoon Dijon Mustard

2 Tablespoons Finely Chopped Shallot

2 Tablespoons Finely Chopped Parsley

4 Teaspoons Olive Oil

For either the ahi poke or tuna tartare options, simply mix all of the ingredients together and gently toss in the "tuna" to combine. Let marinate in the fridge for up to a day, but at least one hour before serving. Top freshly cooked, hot white rice with the ahi poke to make a classic poke bowl, and finish with sesame seeds if desired. The tartare can be served up plain, with crackers, or tossed with salad greens.

©Hannah Kaminsky