Watermelon and Tomato “Spicy Tuna” Tartare You guys know I’m not a vegetarian or a vegan, but I love creating plant based recipes that scratch-the-same-itch as a dish with protein. This lil number is perfect for the weekend ahead - you can make it ahead, you won't have to turn on your stove or oven and you can enjoy this dish poolside.You can marinate the tomatoes and watermelon ahead of time and enjoy it with a bed of rice – like a bowl, or use mashed avocado and serve it with fresh crisp vegetables and plantain chips as an easy entertaining app! The only thing you need for this recipe is a knife and a cutting board and this a great recipe to practice knife skills! I used my favorite @wusthof Classic 8’’ Chef’s Knife to dice up the watermelon and tomatoes and brush up on my knife skills. Watermelon Tuna Tartare Servings: 4-6 1 mini watermelon, small diced 2 heirloom tomatoes 2 1/1 tablespoons soy sauce 1⁄2 inch ginger knob, grated 1-2 tablespoons red chile paste of choice Salt, to taste For the spicy mayo: 2 teaspoons Sriracha 4 tablespoons Vegan mayo 1 teaspoon Sesame oil 2 teaspoons lime juice To Serve 1 1⁄2 cups Cooked rice 2 Avocados halved and thinly sliced Cucumber Any other veg your heart desires <3 Combine diced watermelon, tomatoes, soy sauce, ginger, chile paste and salt in a large bowl. Mix to combine and set aside to marinate for at least 30 minutes or overnight. In a small bowl whisk together sriracha, mayo, sesame oil and lime juice, set aside. Using a ring mold, layer rice and watermelon tomato mixture. Press to compact and remove the ring. Drizzle the spicy mayo, top with sesame seeds, scallions and other garnishes of choice. Serve with avocado slices, cucumber. Additional toppings you could add: edamame, mango, crispy onions, cilantro, quinoa instead of rice, nori... Make it your own amigas! What else would you add? Buen Provecho! #WUSTHOF #mywusthof #watermelon #tomatoes #knifeskills #tartare #vegan #veganrecipes #recipes #plantbased