Vegan and Gluten-Free Watermelon Tuna Stacks happens to be the coolest recipe that i have made all summer. i’m so thrilled with how delicious these turned out!
from the taste, texture and presentation, everything is perfect!
it may seem like this is all fancy and gourmet, but i assure you, it is not. in fact, Vegan and Gluten-Free Watermelon Tuna Stacks are really easy to make.
you cook some sushi rice, assemble the watermelon tuna, mash avocados, cut up some cucumbers and stick everything in a measuring cup!
sounds easy enough right? promise, if i can do this successfully, you can too.
the watermelon tuna is the coolest part. you cut fresh watermelon into small cubes and then mix in some yummy ingredients.
while i used thick coconut yogurt (brand cocojune), you can use vegan mayo too.
then, i added some rice vinegar, liquid aminos and sriracha. the watermelon tuna mixture will produce some extra liquid, so just be sure to drain it before placing in the measuring cup.
it’s totally ok if the watermelon tuna runs a teeny bit, mine did!
while watermelon might sound like an odd choice, trust me, it completely works with all of the flavors. you won’t miss tuna one bit.
if you just can’t get on board with watermelon, my other suggestion would be to use tofu. you can use it raw, bake it in the oven or pan fry.
here’s everything you need to make Vegan and Gluten-Free Watermelon Tuna Stacks
thick coconut yogurt or vegan mayo
toasted sesame oil
the toasted sesame oil at the end should not be skipped because it adds INCREDIBLE flavor!
if you like my Vegan and Gluten-Free Watermelon Tuna Stacks, you’ll also love these other recipes of mine!
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Vegan and Gluten-Free Watermelon Tuna StacksCourse: Lunch u0026amp; Dinner, Main Dishes
3-4 servings depending on size of cup or ramekin
- watermelon tuna
1 and 1/2 cups watermelon cut into small cubes
1/4 cup creamy coconut yogurt or mayo
1/2 tbsp liquid aminos
1/2 tsp rice vinegar
1/2 tbsp sriracha or however much you want
- mashed avocado
2 medium-large ripe avocados
juice of 1/2 lime
sea salt to taste
1 and 1/4 cup cucumber cut into small cubes
1/2 tbsp liquid aminos
- 1 and 1/4 cup cooked sushi rice + 1 tbsp rice vinegar
- toasted sesame oil, basil and sesame seeds for topping
- cook the rice and then add the vinegar and let it cool down.
- mash the avocado and put together the watermelon tuna and cucumber.
- take a 1 cup measuring cup and add the watermelon tuna to the bottom layer. try to drain any excess liquid.
- next, layer with avocado, cucumber and the rice. press down on the sticky rice with the back of a spoon.
- then, flip the measuring cup upside down on a plate so the mixture comes out in a stack.
- add toasted sesame oil, basil and sesame seeds to the top and enjoy! eat the same day.