Vegetarian steak tartare with tomato and mango

• 500 grams seitan
• 10 sun-dried tomatoes
• 25 cherry tomatoes
• 1 heaping tablespoon of capers
• 1 small mango
• 2 stalks spring onion
• 1 handful of pine nuts
• salt and pepper to taste

Preparation of vegetarian steak tartare with tomato and mango

1. Remove the seitan from the packaging and let it drain. You don't need the moisture.
2. Chop the seitan with a large cleaver until you have the crumbly texture of real steak tartare.
3. Put the sun-dried tomatoes with 10 cherry tomatoes and the tablespoon of capers in a food processor and mix to a coarse tapenade.
4. Peel the mango, remove the pit and cut into small cubes.
5. Cut the remaining cherry tomatoes into small pieces.
6. Use scissors to cut the green part of the spring onions into thin rings.
7. Heat a dry frying pan and toast the pine nuts in it until golden brown.
8. Mix the seitan tartare with the tomato tapenade, mango cubes, three quarters of the cherry tomatoes and the spring onions. Season with a strong pepper and coarse sea salt, such as Khoisan Fleur de Sel.
9. Fill a serving ring (or use your free hand) to place a nice round of steak tartare on the plates. Garnish with the remaining cherry tomatoes, optionally some extra capers and the toasted pine nuts.