For the vegan tuna: Cut two slices of watermelon about 2cm thick, cover them with 3/4 soy sauce and 1/4 water (if the soy sauce is very salty, you can also do half and half), a tablespoon of rice vinegar, half a teaspoon of powdered ginger. Let it marinate for at least two days.
Caper powder: take a handful of capers, either salted or in brine will do. If they are salted, rinse them well. Dry them with paper towels and then microwave at 900W for about 4 minutes. Now you can grind them into powder.
Prepare the coating with a mix of white sesame and black sesame, toast them for a few minutes in a pan.
Prepare the avocado sauce by combining avocado, the juice of a lemon or lime, a pinch of salt, and about a tablespoon of oil. Blend everything until you get a smooth cream.
Finally, bread and cook the watermelon slices for a few minutes on each side in a pan, turning them gently so as not to detach the coating too much. Decorate with a few dots of avocado sauce and caper powder.
Italy
| Energy (kcal) | 33.1 |
| Carbohydrates (g) | 7.5 |
| of which Sugars (g) | 6.17 |
| Fat (g) | 0.47 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 0.67 |
| Fiber (g) | 0.44 |
