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Copyright Meg Pearson, 2020

  • Meg

Totally Not Tuna!

Hey guys and gals! We moved into a new house yesterday. We are so thrilled to have found a new home that can grow with us, and I am busy setting up my new kitchen so that I can continue to create and share both here and over on the Rythmia Facebook page every week.

Now that we have our first book in our new "Cosmic Cobie" kid lit book launching, I have been thinking about what new literary project to work on. Of course, I am slowly plugging away at my "memoir", but I am also thinking about another cookbook! I was planning on creating a compilation of recipes from and for busy moms, but what I already have tons of content for, is a collection of the fun recipes I have shown live, on my Rythmia weekly cooking demo. Often, I do little research and spend minimal time playing around with the ingredients before bringing them to the masses. But they nearly always are a hit! I have decided to showcase some of my most successful culinary creations here, and today I present - Watermelon Sashimi & Spicy Tomato Tuna!

Watermelon Sashimi

1/4 seedless watermelon, cut into 2 x 1-inch pieces

1 tablespoon extra-virgin olive oil

2 tablespoons soy sauce

1 cup cooked white rice

Green onions, chopped (for garnish)

Preheat the oven to 300 degrees farrenheit.

Lay the watermelon pieces into a baking dish, and drizzle with the olive oil and soy sauce. Turn to coat the pieces in the dressing.

Place into oven and bake for about 2 hours, until the watermelon has cooked down and browned along the edges. The texture will resemble that of raw fish.

Remove the watermelon from the oven, and let it cool.

In the palm of your hand, form the cooked rice into the shape of a sashimi roll.

Top each rice roll with a piece of the watermelon.

Garnish with chopped green onions, and serve with soy sauce.

Tomato Spicy Tuna

2 large roma tomatoes

1 1/2 tbsp soy sauce or gluten-free tamari

1/2 tbsp dulse flakes (it's a seaweed!)

1/2 tsp minced ginger

1/2 tbsp sriracha

1/2 tbsp sesame oil

Pierce the tomatoes with a knife then drop them into boiling water until the skin begins to peel off then remove them with a slotted spoon. Immediately transfer the tomatoes to the ice water to prevent them from cooking further. 

Combine soy sauce with the ginger, dulse, sriracha, and sesame oil.

Peel the tomatoes con casse (peel, deseed). Dice the tomato flesh into small pieces then transfer it to your marinade.