Vegan 'tuna steak' made out of WATERMELON lands at Sheffield Wagamama

The dish will be featured during Veganuary at Wagamama’s 196 restaurants, including the Sheffield branch in Leopold Square.

The vegan fish is made with dehydrated watermelon which is then sliced, seared and served hot.

The look and texture is incredibly similar to tuna ‘sashimi’, although the flavour remains reminiscent of watermelon.

The ‘tuna’ is dressed with a miso sesame sauce and sits on a bed of white rice which is dressed with soy seasoning and accompanied with pickled radish, kale and tender stem broccoli and an avocado, edamame and tofu guacamole.

It’ll set you back £12.95, though- almost as much as the real meat and fish equivalents at the restaurant.

Group executive chef, Steve Mangleshot said: “The watermelon tuna dish is all about innovation and and creating exceptional vegan food for our guests.

“The joy of being able to produce really cool food that is both vegan and tastes fantastic at the same time is what it’s all about. Putting this on the menu for Veganuary gives us the opportunity to show off a great vegan dish alongside our ever-expanding vegan offerings.“To create the watermelon tuna first we slice it into steaks and brine it with salt to balance the sugars and to help with flavour, as well as to take out some of the water content. We then cook the steak sous vide style (low temperature for a long time) in a water bath in order to soften the watermelon and give it that tuna texture which is very important because the texture is the winner for the dish.”

The vegan tuna follows on from the success of the restuarant’s vegan egg in 2019, made from miso, coconut milk and cornflour.