WOW WOW W.O.W. Honestly was blown away and am still in disbelief... I used this as my "tuna" in the BA Tuna Poke recipe (kept everything else in that recipe exactly the same/ just omitted tuna) and this was KILLER! The flavor is amazing and I'm still wrapping my brain around it- seriously mind-bending. Made the extra trip for the plum vinegar - it was really cheap and I think I'll find other uses for it. As a regular fish eater / poke lover I have to say this seriously hit the spot, the texture (see small change I did) was spot on- crazy. When the dish came together it was hitting all the same notes for me - it didn't feel like a "replacement" or anything - I didn't miss the fish, and it felt like very legit (and SUPER flavorful!) poke! Who knew watermelon had these tricks up her sleeve?! **The only change was that I really liked the squishier (there's gotta be a better word for that...) texture it was starting to get after sautéing in the pan, but I wanted to take it a lot further and get rid of any residual crunch, so (inspired by a similar recipe) I laid the cubes out on a sheet tray and threw them in the oven at ~400 degrees for about an hour (stirring every like 10 mins or so) - then it REALLY got tuna-y. Still kept the marinade, reduced - did everything else the recipe called for. My boyfriend doesn't eat fish (but used to) and the texture was blowing his mind too - he told me it felt exactly like he was eating salmon. I felt like this was a gamble but I trust y'all at BA and this really didn't disappoint! Glad I took the leap and went for it!