Happy September!
Our 2024 seaweed harvest season has ended and it was a fruitful one!
We have EVERYTHING in stock right now and we are offering 10% off EVERYTHING! Use code: MERMAID10 at checkout until the end of September.
As we enter the fall season, seaweeds come back into our cooking routines as the kitchen cools down and the air is a little crisper. Remember, Kombu and Sweet Kombu are great in beans and stews. Ocean Ribbons are fantastic cooked like noodles for a pasta dish, Sea Palm and Nori are all time favorites in rice, salads, miso and sprinkled on popcorn! We have many, many recipes on the website for every seaweed we harvest. Take a look if you are curious or wonder how on earth to use this superfood that is full of vitamins, minerals, fiber and LOW in calories and carbohydrates! If you have a favorite recipe, please let me know what it is! I Love to feature others creations.
Before watermelon goes out of season, I wanted to share a DELICIOUS recipe with you for Watermelon Sashimi Steaks using Ocean Harvest flaked nori and dulse flakes. It is delicious and the texture is amazing! For all you vegans out there, this is WOW! And for all you who are not vegan, it is still WOW! Make sure to get one of those little round SEEDLESS watermelons and try this easy recipe. You will be glad you did!
Psssttt! If you order over $60, I will include a mixed bag of nori and dulse flakes so you can try the recipe! That is IN ADDITION to the 10% off using MERMAID10
In gratitude,
Terry and Ocean Harvest Crew
Watermelon Tuna [sashimi steaks]
Makes 4-6 servings
Ingredients
- ½ of a small seedless watermelon, peeled and sliced into 1 inch wide “sashimi looking” slices
- 2 Tablespoons Ocean Harvest nori flakes
- 2 Tablespoons Ocean Harvest dulse flakes
- 1 tablespoon sesame oil
- 4 Tablespoons tamari or soy sauce
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons white miso paste
- 1 teaspoon freshly grated ginger and/or ½ teaspoon liquid smoke and/or finely minced garlic for more of a “tuna poke” flavor
Instructions
1. Preheat the oven to 375 degrees F. and line a baking sheet with a silicone mat or parchment paper.
2. Cut the watermelon in half and peel it. Cut it into 1-inch thick circles and then cut them in half and then in half again These should look the size of a small “sashimi steak” usually served on top of rice.
At this point, since I prefer to “GRILL” my sashimi, to get the best texture and flavor, here is how I do that
4. Put your slices onto a baking pan, lined with parchment or silicon mat. Bake for 50 minutes to 1 hour or until the watermelon is soft and water removed.. This is where the texture starts to change….. 😊 Watch your watermelon so it does not “brown”.
5. Allow it to cool and slice into 1-inch slices( if you think your slices are not small enough).
6. In a glass pint or quart jar, mix together the nori, dulse, oil, tamari/soy sauce, apple cider vinegar, and miso paste. Shake well and put into refrigerator to marinate in jar
7. Once your sashimi steaks are cool, put into large baking dish and marinate them in the sauce for 2-24 hours. Flip the slices half-way through so they are completely coated
8. Preheat a grill (or a cast iron grill pan) over medium heat, adding either a spray oil or lightly oil so watermelon tuna does not stick. Cook for 2-3 minutes on each side until seared with the charred grill lines. Remove and serve over rice or any other side dish!
*** You can add sesame seeds, scallions and/or hot sauce to your “sashimi” after grilling.
