Go Back
Print Recipe

Papaya Tuna Bowl

Vegan "tuna" made from baked papaya and algae oil.

Ingredients

Papaya Tuna

  • 1 ripe mexican papaya
  • 3 tbsp algae oil divided
  • 2 tbsp tamari divided
  • 1 tbsp furikake
  • 2 tsp iodine

Salad

  • 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

Instructions

Papaya Tuna

  • 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

Salad

  • arrange all ingredients in a bowl and top with the papaya tuna and sesame ginger dressing