Big Fish in a Small Pond

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.

Yield: 1 Scant Cup; 8 - 16 Servings

Fishless Furikake

Fishless Furikake

Mixing up the standard blend of seaweed and sesame with vegan fish makes this Japanese staple enjoyable for everyone. 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.

Prep Time 5 minutes
Cook Time 2 hours 2 seconds
Total Time 2 hours 5 minutes 2 seconds

Ingredients

  • 1/2 Cup Very Thoroughly Drained Vegan Tuna
  • 2 Teaspoons Tamari
  • 1 Teaspoon Mirin
  • 1 Teaspoon Olive Oil
  • 3 Tablespoons Toasted White Sesame Seeds
  • 2 Tablespoons Toasted Black Sesame Seeds
  • 1 Sheet Toasted Nori

Instructions

  1. Preheat your oven to 225 degrees and line a rimmed baking sheet with aluminum foil. Lightly grease and set aside.
  2. 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.
  3. 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.

Notes

The furikake will keep for at least a month, possibly longer- I couldn’t save any long enough to find out!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 42mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

Tuna of the Field

It’s not what it looks like.

No, it’s not a poorly timed April Fool’s prank and no, I have not begun eating fish (perish the thought!) What you’re looking at is in fact good old fashioned watermelon, dressed up like ahi poke, the highly prized Hawaiian delicacy. Rather than mere eye candy, believe it or not, these ruby red cubes really do taste quite fishy- And in a good way! What really seals the deal is the texture, no longer bearing the crisp bite that you would want for an average melon, but meaty and downright silky on the tongue.

The concept for watermelon-based tuna is one that I heard of many years back, created with the aid of a chamber vacuum sealer to compress the melon flesh while simultaneously infusing new flavors. Lacking such expensive equipment, the idea languished in the back of my head, until a surplus of the sweet summer fruit prompted me to go beyond standard preparations. Turns out that it only takes a simple freeze and thaw cycle to transform fresh produce into something of a more oceanic nature. This is one that requires nice firm watermelon to start with, so don’t wait until the season ends and only mealy melons remain. Act now, and keep the “fish” stashed in the freezer until you’re ready to enjoy up to four months later.

Not only does it make an unbeatable poke bowl, but it’s perfectly suited to just about any other raw preparation you can imagine, such as tuna tartare. A perfectly savory appetizer deserving a place at even the fanciest affair, this mustard- and caper-spiked combination pairs well with crackers, plain, seeded, or herbed. Really, the sky’s the limit, as I enjoyed mine on top of leafy green salads as well.

Creating a delicious vegan fish alternative has long been the final frontier for meatless cooking, and I believe this brings us all one giant leap closer to that holy grail.

Yield: Makes About 1 1/2 Pounds; 4 - 6 Servings

Fish-Free Watermelon Tuna

Fish-Free Watermelon Tuna

You won't believe it's watermelon! This plant-based tuna alternative has the same satisfying bite and briny flavor as the original fish.

Prep Time 10 minutes
Additional Time 12 hours
Total Time 12 hours 10 minutes

Ingredients

Fish-Free Watermelon Tuna:

  • 1 Cup Mushroom Broth
  • 4 Tablespoons Reduced-Sodium Tamari
  • 2 Tablespoons Olive or Sauerkraut Brine
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Chickpea Miso Paste or White Miso Paste
  • 1 Small Clove Garlic, Finely Minced
  • 2 Sheets Nori
  • 1 1/2 Pounds Cubed Seedless Watermelon

Ahi Poke:

  • 1 Batch Fish-Free Watermelon Tuna (Above)
  • 2 Scallions, Thinly Sliced
  • 1 Tablespoon Reduced-Sodium Tamari
  • 1 Teaspoon Toasted Sesame Oil
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • Fresh Limu or Rehydrated Arame, to Taste (Optional)

Tuna Tartare:

  • 1 Batch Fish-Free Watermelon Tuna (Above)
  • 2 Teaspoons Brined Capers, Drained and Rinsed
  • 1 Teaspoon Dijon Mustard
  • 2 Tablespoons Finely Chopped Shallot
  • 2 Tablespoons Finely Chopped Parsley
  • 4 Teaspoons Olive Oil

Instructions

  1. In a large, shallow container, whisk together the mushroom broth, tamari, brine, vinegar, miso paste, and minced garlic. Place the cubes of watermelon into the marinade so that all of the pieces are covered, ideally in a single layer. Arrange the sheets of nori so that they cover the melon and make contact with at least one side of all the pieces. You may need to move things around so that you have a sheet of nori at the bottom of the container and one on top to achieve this layout.
  2. Cover with plastic wrap and place the container on a flat surface in your freezer. Allow the whole thing to fully freeze; at least 12 hours, but ideally 24 or longer. If you want to save the “tuna” for a later date, just leave it at this stage until you’re ready to serve it. To continue preparing your fish-free feast, allow the tuna to fully thaw either in the fridge or at room temperature. Remove and discard the wet nori, and drain away the excess marinade. You can save this and reuse it if you like, since there’s no potential bacterial contamination like you would get if using raw meat. Your watermelon tuna is now ready to eat or use in other recipes!
  3. For either the ahi poke or tuna tartare options, simply mix all of the ingredients together and gently toss in the “tuna” to combine. Let marinate in the fridge for up to a day, but at least one hour before serving. Top freshly cooked, hot white rice with the ahi poke to make a classic poke bowl, and finish with sesame seeds if desired. The tartare can be served up plain, with crackers, or tossed with salad greens.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 243Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 1032mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 27g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.