Introducing tuna…made from papaya! I’ve been LOVING papaya these days – it’s low FODMAP, low in calories, heart healthy, and boosts the immune system. Having a strong immune system is important now more than ever given we are still in the thick of a pandemic. I was never a big fan of fish, but unfortunately I see many vegans quitting this lifestyle due to missing fish. So I figured I would create another vegan fish recipe (check out the watermelon tuna recipe HERE) to encourage vegans and non-vegans alike that you can still enjoy the flavor and texture fish provides without harming animals. Plus, you can get the same nutrients fish provide!
Accessible & Easy to Find Ingredients
All you’ll need for this recipe is a ripe papaya, algae oil, furikake (blend of nori and sesame seeds), tamari, and iodine. I buy my papayas from Trader Joe’s, and the remaining ingredients can be found in most grocery stores (in the asian food section), in an asian food mart, or online. Algae oil can be replaced with sesame oil, but I like it because of the high omega-3 content. To note – as soon as you heat algae oil, you lose the omega-3s as those fats are not heat stable. Though for this recipe, you will bake the papaya in algae oil and then let it soak for 24 hours in additional algae oil so you still get those omega-3s. l I use THRIVE ALGAE OIL which can be found in TARGET, WALMART, or AMAZON.
Bake & Soak
The key to perfecting the papaya tuna is baking it for the right amount of time. It’s easy to overbake them and have burnt pieces, so make sure to keep an eye on them. As soon as they’re done baking, you still have to let them soak for 24 hours so this recipe must be planned ahead. If you don’t wait a full 24 hours that’s okay, but the longer they soak the better the flavor and texture is.
Papaya Tuna Bowl
- 1 ripe mexican papaya
- 3 tbsp algae oil divided
- 2 tbsp tamari divided
- 1 tbsp furikake
- 2 tsp iodine
- 1 head romaine
- 1 cucumber, diced and peeled
- 1/2 cup wild rice, cooked in 1.5 cups water
- 1-2 green onions, chopped
- 1/2 cup sauteed snow peas
Sesame Ginger Dressing
- 2 tbsp tahini
- 1/2 tbsp tamari
- 1 tsp agave
- 2 tbsp water
- 1/2 tbsp ginger, finely chopped
- 1 tsp ginger powder
- preheat oven to 375 degrees. remove skin from papaya and chop into cubes - see photo for reference
- in a small bowl, combine 2 tbsp algae oil, 1 tbsp tamari, and the furikake. add in the cubed papaya and evenly coat
- line a baking tray with parchment paper and spread papaya so that none are touching or overlapping. bake for 20-30 minutes on each side keeping a close eye on them. they burn easily, so be sure to keep an eye out
- once the papaya cubes are done baking, allow them to cool for at least 15 min. add them into a small baggie with the remaining algae oil, tamari, and iodine and let soak for at least 24 hours before consuming. the longer they soak, the more they resemble tuna.
Sesame Ginger Dressing
- combine all ingredients in a bowl and mix until smooth. double or triple the recipe and store in an airtight container in the fridge to have on hand! when you're ready to eat it, add a splash of water to loosen the consistency. this dressing will last about a week
- arrange all ingredients in a bowl and top with the papaya tuna and sesame ginger dressing