Vegan and Gluten-Free Watermelon Tuna Stacks

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

watermelon

thick coconut yogurt or vegan mayo

liquid aminos

sriracha

rice vinegar

sea salt

fresh lime

cucumber

avocado

sushi rice

basil

sesame seeds

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!

Vegan Spanakopita Cups

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

Healthy Vegan Arugula Pesto

are you going to make my Vegan and Gluten-Free Watermelon Tuna Stacks!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan and Gluten-Free Watermelon Tuna Stacks

Recipe by MaryCourse: Lunch u0026amp; Dinner, Main Dishes
Servings

4

servings
Prep time

15

minutes

3-4 servings depending on size of cup or ramekin

Ingredients

  • 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

  • cucumber
  • 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

Directions

  • 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.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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