Vegan Tuna Nachos(Copycat of Frenchy's Rockaway Grills recipe)

Name: Vegan Tuna Nachos(Copycat of Frenchy's Rockaway Grills recipe)
Cuisine: Asian, Latin American, American, Mexican
Ingredients: 750 g watermelon seeded & peeled; ½ tsp salt; 3 tbsp sesame or peanut oil; 2 tbsp tamari or soy sauce; 2 tbsp rice vinegar; 2-3 cloves garlic pressed; 2 tsp ginger grated; ½ tsp chili powder; 1 leaf nori chopped; Pico de gallo; Unagi sauce; Gochujang sauce; Avocado puree; Blue corn tortilla chips

2 steps

This is my vegan version of Frenchy's Tuna Nachos. I used Bianca Zapatka's recipe for the vegan ahi tuna. Link to her recipe here 👉 https://biancazapatka.com/en/vegan-watermelon-tuna/

Updated at: Thu, 17 Aug 2023 14:40:11 GMT

Ingredients

4 servings

For the vegan ahi tuna:

750gwatermelon

seeded & peeled

½ tspsalt

3 Tbspsesame oil

or peanut

2 Tbsptamari sauce

or soy

2 Tbsprice vinegar

2 clovesgarlic

pressed

2 tspginger

grated

½ tspchili powder

1 leafnori

chopped

For the nachos:

pico de gallo

Unagi sauce

Gochujang sauce

Avocado puree

blue corn tortilla chips

Instructions

For the Watermelon Ahi Tuna:

Step 1

Preheat the oven to 392 °F (200 °C). Cut the melon into cubes of about 1.1x1.1-inch (3x3cm) or "steaks" of about 2.8x1.6-inch (7x4cm) and place them in a large baking dish, leaving enough space between the pieces. Sprinkle the pieces with a pinch of salt and bake in the oven for 1 hour, flipping once after 30 minutes (depending on the size, the steaks can bake 10 minutes longer). Remove from the oven and allow to cool completely. In a bowl, mix all the ingredients for the marinade. Place the baked watermelon pieces in a bowl with the marinade and nori flakes and gently toss to coat. Then transfer to a freezer bags (or leave it in the bowl and cover with a lid) and let it marinate in the refrigerator for at least 24 hours (the longer, the more flavorful the "vegan tuna" will be).

For the nachos:

Step 2

Once tuna has marinated begin with a layer of tortilla chips and then pile on as much of the pico, tuna and mango as your heart desires and then drizzle with Avocado puree, gochujang sauce and unagi. Sprinkle with a sliced green onion or two.