Ingredients to prepare the vegan tuna:
1.5kg watermelon
2 tablespoons sesame (sesame seeds)
30g soy sauce
1 tablespoon liquid hickory smoke
1/2-1 teaspoon chili flakes
1 teaspoon nori seaweed flakes (crush seaweed to make flakes)
50 g oil
Ingredients to assemble the tacos:
Vegan watermelon tuna
Juice of 1 lime
Sesame seeds
Finely shredded red cabbage
Purslane or green herb of your choice
Mayonnaise or Griechischer Joghurt (Normal or Vegan)
1 tsp. chile de arbol paste
Salt and pepper to taste
1. Cut the watermelon into pieces of about 2 cm. The pieces should not be too small, because they shrink during baking.
2. Mix liquid smoke, chili flakes, sesame seeds, soy sauce, oil and nori seaweed flakes. Marinate the watermelon in the above mixture for at least 5 hours or preferably overnight.
3. Preheat the oven to 180 °C. Place the watermelon pieces with the marinade on a baking tray and spread them out well so that they do not touch each other if possible. Bake for about 70 minutes or until they have the consistency of raw tuna.
4. Prepare avocado cream by beating the pulp with a hand blender until it has a creamy consistency, adding a little water if needed. Season to taste with lemon juice and salt. Set aside.
5. Mix half a cup of mayonnaise and/or Greek yogurt with a teaspoon of Chili de Arbol paste, mix well and set aside.
6. for the tacos, heat a little oil in a pan and fry the tortillas briefly in the hot oil. Drain on absorbent paper and fill with the vegan tuna pieces. Garnish with the remaining ingredients and dress with the Chili de Arbol sauce....
7. Enjoy immediately!
This recipe was created in collaboration with @bakdandraw
