If we can all agree that 2013 was the year of the coconut, then I do hereby declare 2014 the year of the vegan fish. Perhaps the trend isn’t quite so widespread or pronounced- You’re not about to find mock seafood woven into everything from granola bars to non-dairy beverages, thank goodness- but it’s a distinct and growing section of the innovative food industry. While the demand for cruelty-free alternatives has grown to a deafening roar over the past decade, meatless offerings never included any oceanic facsimiles. It was the last frontier of veganism, but no more.
I first became aware of Atlantic Natural Foods and their Vegetarian Fishless Tuna back in the cold days of winter, and thanks to my snail’s pace of turning out a review, they have since updated their branding. It now falls under their Caroline’s line, bearing a shiny new label, but the product itself remains the same. Soy-based and packed in a tin can just like the “real” thing, it’s the only fishless canned tuna on the market. Gone are the days of Tuno, but anyone who misses the stuff should be thrilled; Caroline’s is a clear improvement.
That said, for anyone unaccustomed to fishy flavors, steel yourself as you pop the lid for the first time. The pungent aroma hits you right away, and unfortunately, it’s not exactly an enticing one. Smelling quite a bit like cat food, it doesn’t look too much better, either. In all fairness though, real canned tuna has always grossed me out, even when I was an avid fish-eater. Appearing to be little more than TVP in water at first blush, a flaky yet substantial, satisfying texture reveals itself at first bite, imitating the grain of cooked tuna surprisingly well. Leading with an unmistakable oceanic flavor, only a slight soy aftertaste gives away its true origins. Though first impressions may not be stellar, it’s pretty darned close to canned tuna, as far as I can recall, and I found myself quickly warming to the unique taste. Best of all, it’s not just a starchy copycat like many of the existing konjaku-based faux-seafoods, but has some real protein to speak of, making it a sound nutritional choice all told.
Though I would venture to guess that 95% of buyers will inevitably turn their fishless tuna into good old fashioned tuna salad, I wanted to go with a lighter, cleaner presentation to really highlight the mock meat. Composing a platter of tuna nicoise salad was a real treat, since it took almost no effort for a huge flavor payoff. Chickpeas tossed with a touch of sulfuric black salt took the place of hard boiled eggs, and the tuna itself needed only a light dressing of olive oil, mustard, lemon juice, and a handful of sliced scallions to really sing. I couldn’t get enough of this veggie-packed plate, devouring the entire thing in record time.
What I truly yearn for when it comes to seafood, though, is Japanese food. Considering that fish really makes up the foundation of this cuisine, the potential for even a canned alternative is nearly limitless. Sushi would have been the obvious (albeit undoubtedly delicious) route, so I instead opted to make a delightfully briny, somewhat salty furikake topping out of my remaining fishless fixings. Serving to both extend this rare ingredient while also extending its shelf life, you really get the most bang for your buck when it can be used over the course of countless meals. Plain old sushi rice comes to life with just a light sprinkle of this simple condiment, but the sky’s the limit when it comes to topping potential. Think of the salads, french fries, popcorn, and noodles that could all benefit from a little extra umami. As long as you don’t include it as an option at your next ice cream social, I’d say all the rest is fair game.
- Preheat your oven to 225 degrees and line a rimmed baking sheet with aluminum foil. Lightly grease and set aside.
- Simply toss the “tuna” with the tamari, mirin, and oil to thoroughly coat. Spread it out into one thin, even layer on your prepared baking sheet and slide it into the oven. Cook for about 1 1/2 hours, stirring every 30 minutes, until darkened in color, reduced in size, and dry to the touch. They may not feel crispy just yet, but they will continue to dry as they cool.
- Cool the fishless tuna flakes completely before combining them with both types of sesame seeds. Use a sharp pair of scissors to cut the sheet of nori into inch-long strips. Stack the strips on top of each other and then cut them into very thin ribbons, just a few millimeters wide. Add the nori into the mixture, stir well, and store in an air-tight container at room temperature.
The furikake will keep for at least a month, possibly longer- I couldn’t save any long enough to find out!
Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 42mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g