Step 1

Preheat oven to 400 degrees. Add all marinade ingredients to a bowl and whisk until smooth.

Step 2

Chop the watermelon into even cubes - keep in mind the cubes shrink, so don't make them too small.

Step 3

Separate the watermelon onto baking trays (make sure they’re not too crowded!) and lightly coat them with the marinade⁣. Make sure not to use all the marinade, just a light even coat brushed on all pieces.

Step 4

Cook for 30 minutes then stir the cubes. Add back into the oven in for another 25 minutes then check to make sure the texture is right. Depending on the size of your cubes and your specific oven, this could take longer or shorter so continuously check up on them⁣. It's better to overcook them than undercook them, so don't be nervous if they start charring - that's normal!

Step 5

Once they’re done, they should have a tuna-like consistency. Silky, smooth, and buttery. They should not be chunky and hard, if they are add them back into the oven. Allow the watermelon to cool completely then place into a plastic bag with the marinade. Give the bag a good shake, and leave in the fridge for at LEAST 24 hours⁣.

Step 6

After 24 hours, remove each poke one by one and place onto a paper towel. Use another paper towel to lightly tap some of the marinade off.

Step 7

Chop the tuna you are using for the tartare into tiny pieces and put any leftovers in the fridge. They should last about a week.

Step 8

Assemble your tartares! Using a tartare mold (see blog post for the one I use) add in about 1/4 cup of rice and firmly press down. Next add in 1/4 avocado diced and gently press down. Add the chopped watermelon tuna next then top with chopped green onion, black sesame seeds, lime, and a sprinkle of salt or tamari if desired.

Step 9

Carefully remove the mold and enjoy!