“Fake” Tuna Tartare
How do you call something that isn’t, yet would fool you into believing it is the real thing if no one told you it isn’t?
I hate those products with “fake” in the title, like “fake chicken nuggets” or “fake sausage.” For this very reason, I do not go anywhere near those, as they are mostly chemical formulations that couldn’t be as far from nature as any human food could be. Those foods are also responsible for a multitude of gut issues, and many of the chemicals and additives have never been tested for risks to human health. Yet, many are now shown to disrupt the gut microbial environment and cause IBS-like symptoms and lesions in the intestine similar to Crohn’s (erosion of the villi).
This recipe is made fresh with simple, every day ingredients.
I would recommend using less ripe, sweetened watermelon.
Serving suggestion
RECIPE
Serves 4
Ingredients
Vegan Tuna
Unripe watermelon, sliced
4 tbsp tamari soya sauce
2 tbsp sesame oil
1 tbsp roasted sesame oil (optional)
1 tbsp miso
2 large pieces of kombu
2 sheets of nori (or 2-3 tbsp nori sprinkle)
1 tbsp coriander seeds (crushed)
1 tbsp white sesame seeds
1 tbsp black sesame seeds
Ingredients
40g Seaweed spaghetti
1 carrot (shredded)
100g edamame (in shell)
1 tbsp white sesame seeds
1 tbsp black sesame seeds
wasabi
sushi ginger (optional)
extra roasted sesame oil and soy sauce for drizzle
fresh coriander (optional)
Method
Rehydrate the kumbu by placing it in a large bowl of water. Note that it will swell five times its size or more. So a little goes a long way.
Prepare the marinade. Place the rehydrated kumbu, the miso and oils into your blender cup. If you use nori sheets, add them now. If you use flakes, keep them aside for now. Blitz until the seaweed appears to be broken into tiny pieces.
Decant into a medium mixing bowl and add all the remaining dry ingredients.
Peel and slice the watermelon. Each slice should be 2 cm (1 inch) thick. Lay the slices on a large dish or oven tray.
Use a brush and cover each slices with the marinade. Turn over each slice, and brush the other side.
Refrigerate for at least 2 hours. You can also leave overnight, if you prefer a stronger flavour.
When ready, pre-heat your fan oven to 200˚c, and place the slices on a lined oven tray. Drizzle any leftover marinade. Once the oven has reached temperature, place the tray in the oven, and reduce temperature to 160˚c.
Bake for 1 hour. Ensure that it is not burning.
Remove the tray from the oven and leave to cool. Then refrigerate until needed.
Boil the seaweed spaghetti until ready (follow cooking instructions on the back of the box). Once cooked, cool with cold water. set aside.
Shred the carrot.
Cut each watermelon slices into little cubes. Divide into 4 portions and fill a ramekin or round mould. Flip over and dispose the cooled seaweed spaghetti and shredded carrot on the top.
Drizzle the sesame seeds, the soy sauce and roasted sesame oil.
Place a few drops of wasabi and cover with sushi ginger.
Serve.
Serving suggestion