1 hour, 2 servings
you will need:
1 watermelon, cubed
1 tsp sesame oil
1/4 cup soy sauce
1 sheet of nori seaweed
2.5 tbsp neutral flavoured oil (e.g. olive oil, sunflower oil… )
½ pad of ingarden kale microgreens
step one: peel the watermelon, and cut it into large cubes.
step two: prepare the marinade by mixing sesame oil, soy sauce, seaweed and oil. put the marinated in the fridge, and let the watermelon cubes sit in it, between 1 and 6 hours.
step three: reserve leftover marinade, and place the marinated watermelon pieces on a baking tray. let the cubes bake at 150°c for 1-1.5 hours.
step four: dip the watermelon cubes first in the leftover marinade, and then in sesame seeds.
step five: serve the vegan tuna steak with half a pad of ingarden kale microgreens.