Vegan Tuna Tartare

For the vegan tuna: The night before, cut the watermelon into cubes of about 1 cm, cover it with soy sauce and let it marinate overnight.

For the mayonnaise: put the soy milk, seed oil, juice of half a lime, grated lime zest, and dill sprigs in a tall glass for an immersion blender. Blend everything slowly, incorporating air. Start from the bottom and gradually move up, not at maximum power but blending and stopping, little by little.

Cut the avocado into cubes like the watermelon and season it with a drizzle of olive oil, the juice of half a lime, and a pinch of salt. Now it's time to assemble our tartare: at the base the avocado, then our vegan tuna (drain and set aside the soy sauce), and decorate with a few dots of mayonnaise and dill leaves.