Jerk Plant-Based Tuna Tacos

Finless Foods Plant-Based Tuna marinated in Caribbean jerk sauce topped with a pineapple cabbage slaw and a lime crema inside a white corn tortilla.

Wasabi Plant-Based Tuna Lettuce Wrap

Honey soy marinated Finless Foods Plant-Based Tuna topped with crispy rice noodles, shredded carrots, diced avocado, sliced scallions, and toasted sesame seeds drizzled with a wasabi aioli inside bibb lettuce.

Plant-Based Tuna Tostada

Traditional tostada shell topped with Finless Plant-Based Tuna, cabbage mix, black beans, salsa and crema. Lay tortilla in the center of the plate add the hot black beans on top, top with Finless Plant Based Tuna and cover with coleslaw mix coleslaw. Garnish with cilantro, salsa Rojo and crema.

Plant-Based Tuna Sushi Burrito

Finless marinated Plant-Based Tuna rolled in a flour tortilla with sushi rice and fillings. With warm flour tortilla, cover 1/2 with sushi rice. Down the center of the rice lay the sunflower sprouts followed by cucumber, avocado slices, wakame and marinated plant-based tuna. Top with sesame seeds and roll like a burrito. Cut in half to serve.

Plant-Based Tuna Poke

Marinated Finless Plant-Based Tuna with charred chili aioli in a classic poke bowl build. Combine quinoa, kale and edamame in a bowl and place in serving bowl, center. Top with marinated plant-based tuna and garnish with wakame, charred chili aïoli, avocado, sesame, nori and finish with poke marinade.

Plant-Based Tuna Flatbread

Marinated Finless Plant-Based Tuna on a Flatbread build. Warm the naan or flatbread and toss all ingredients together in a bowl and distribute evenly across the flatbread.

Plant-Based Tuna Ceviche

Finless Foods Plant-Based Tuna, diced cucumbers, orange segments, diced mangoes, micro cilantro, fine bruinise red onion drizzle of extra virgin olive oil with sea salt and crushed black pepper.  

Plant-Based Tuna Tacos

A classic Finless Plant-Based Tuna Taco dish with Cilantro Slaw and Charred Chili Aioli. Warm tortillas and divide the tuna mix between both tortillas. Top with coleslaw and garnish with (2) avocado slices each and a dollop of charred chili aïoli and a cilantro sprig.