Vegan tuna tartare with mustard and lime vinaigrette
This tartare is the perfect dish to discover how easy it is to replace the tuna with a vegetable option, being able to enjoy an even better texture and flavor thanks to the permeability of the tempeh.
This one in particular, is a dish rich in vegetable protein, where the contrast of soft flavors with the intense freshness of the vinaigrette, makes the whole turn even more delicious.
As for its nutritional properties, apart from being, as we have said, rich in protein, it provides fiber, complex carbohydrates (slow absorption and satiating power), lecithin, omega 6 and omega 9 fatty acids, antioxidants such as lycopene and glutathione, vitamins A, C, E and group B (B6 and B9 or folic acid), iron, calcium, copper, phosphorus, magnesium, sulfur and potassium.
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Measurement system
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For the tartar
For the vinaigrette
Notes
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- Step 1Peel the tomato, remove the seeds and cut it into small pieces. We reserve
- Step 2We cut the onion in a small way and we also reserve it.
- Step 3Cut the avocado into small pieces and sprinkle with the juice of half a lime to prevent it from turning black. We reserve
- Step 4Prepare the vinaigrette with lime juice, tamari, mustard and oil, stirring to mix all ingredients well, and reserve.
- Step 5In a bowl, toss the vegetable tuna, the avocado, the onion and the tomato, and add the vinaigrette on top, stirring carefully so that everything is mixed without the avocado falling apart. We put it in the fridge for 30 minutes.
- Step 6After this time, we plated using a ring to place, remove the ring up with great care so that we do not dismantle the tartar, and served with a few seeds above.