Finless Foods Plant-Based Tuna marinated in olive oil, lemon and Greek seasoning, chopped romaine lettuce, cucumber, cherry tomatoes, red onions and kalamata olives inside a pita pocket with garlic toum and tzatziki sauce.
Cold glass noodles, Finless Foods Plant-Based Tuna, sliced mango, sliced red bell peppers, shredded carrots, shredded red cabbage and edamame tossed in soy sauce and chili crisp oil garnished with sliced scallions.
Finless Foods Plant-Based Tuna tossed in a kung pao sauce, topped with matchstick cucumber, carrots, jalapenos and microgreens inside a steamed bao bun.
Finless Foods Plant-Based Tuna tossed in a gochujang BBQ sauce, chives and sesame seeds stuffed inside furikake seasoned sushi rice shaped into triangles and wrapped in seaweed served with a sriracha garlic aioli.
Tri-color quinoa topped with Finless Foods Plant-Based Tuna, kale, sliced cherry tomatoes, cucumbers, sliced shallots, kalamata olives, feta and fresh chopped parsley and dill tossed in a lemon caper dressing.
Marinated Finless Plant-Based Tuna with a classic nacho build. Place tortilla chips on a plate, top first with nacho ingredients and then marinated tuna. Garnish with lime wedges and cilantro sprigs.
Fresh diced watermelon, Finless Foods Plant Based Tuna, cucumbers, avocado, edamame, pickled red onions, crispy garlic and cilantro tossed in a miso ginger dressing.
Crispy corn tostada shells topped with refried beans and a spicy Finless Foods Plant-Based Tuna charred elote corn salad.
Finless Foods Plant-Based Tuna marinated in a citrus Asian sauce, sliced avocado, cucumber, carrots and crispy shallots on sushi rice wrapped in seaweed served with wasabi infused soy sauce.