Vegan Spicy 'Tuna' (Tomato Tuna)

Tomato Tuna

• 2-3 roma tomatoes (250-300g tomato flesh).
• 2 tbsp + 1 tsp soy sauce (35ml)
• 1 1/2 tsp rice vinegar (6ml)
• 1 1/2 tbsp mirin (22ml)*
• 1 1/2 tbsp sake (22ml)*
• 1 tbsp neutral oil (15ml)
• 2 tsp kombu dashi granules
• 1 sheet of roasted nori

Spicy Mayo

• 2 tbsp vegan kewpie mayonnaise (32g)*
• 2-3 tsp sriracha, to taste (10g)*
• 3/4 tsp sesame oil (4ml)

1. 1

   Bring a pot of water to a boil. Score the top of the tomatoes and then place them into the boiling water for 45-60 seconds or until the skin starts to peel off. Rotate the tomatoes to ensure even cooking. Scoop the tomatoes out and place in a bowl of ice water to cool. Peel the tomatoes and then slice in half, and then in half again (making 4 segments). Remove the inner seeds and juices from the tomatoes. You should end with a total of 250-300g of tomato flesh.

2. 2

   Add soy sauce, rice vinegar, mirin, sake, oil and kombu dashi granules to a shallow dish. Add the pieces of tomato and then tear roasted nori on top. Toss everything together, cover and refrigerate for at least 3 hours (preferably overnight).

3. 3

   Remove tomatoes from the refrigerator and then chop the tomatoes until it starts to look minced. Strain the tomatoes with a sieve to remove excess liquid.

4. 4

   Mix the mayonnaise, sriracha and sesame oil in a bowl. Taste and adjust to desired flavour. Add the tomato tuna and mix to combine. Serve as desired and enjoy!