WATERMELON “TUNA” (raw vegan)

Was initially planning to make a watermelon poke bowl but then decided I could make something that looked like a seared ahi tuna!

I promised you the recipe so here it is:

INGREDIENTS:
~ Watermelon, cut into rectangular logs

Marinade
~ 3 tablespoons organic soy sauce from @signaturemarket
~ 1 tablespoon Umeboshi plum vinegar
~ 1 tablespoon lemon juice
~ 1/2 teaspoon dried chilli flakes
~ 1-inch ginger, sliced
~ 1 teaspoon sesame oil
~ 1 teaspoon Adelaide Hills porcini & black truffle salt from @tevorah_foodaholic_empire

Coating:
~ White & black sesame seeds
~ Chilli flakes
~ Hemp hearts from @organiculesuperfoods
~ Microgreens from @greenpatchmalaysia
~ Spiced pecans - chopped

Spiced pecans
~ Pecans, soaked for 4 hours in filtered water, rinsed and drained
~ 2 tablespoons organic Japanese Shoyu
~ 2 tablespoons organic coconut nectar from @love_earth_organic
~ 3⁄4 teaspoon smoked paprika
~ pinch cayenne powder from @signaturemarket
Dehydrate in @excaliburdehydrator at 45 Celsius

Cashew cheese - get the recipe in my eBook FUN WITH VEGAN CHEESE.

Click link here to buy it: Fun With Vegan Cheese US$12.99
https://gumroad.com/l/NlYnx

METHOD
Whisk all marinade ingredients in a bowl till combined. Place watermelon logs into foodgrade ziplock freezer bag and pour in marinade. (if you have a vacuum seal, even better) Leave to marinate for 30 minutes. If you have a sous vide machine, use that. I just used my Thermomix as a sous vide for 3 hours at 45 Celsius.

Spread cashew cheese onto watermelon logs on all sides. Coat with seeds & nuts coating. Slice and serve.