This plant-based tuna alternative is excellent in your favorite tuna salad recipe or turned into tuna croquettes.
Use in place of a canned or pouch tuna!
Menu
This plant-based tuna alternative is excellent in your favorite tuna salad recipe or turned into tuna croquettes.
Use in place of a canned or pouch tuna!
“After preparing it similarly to regular tuna, it tasted very good.”
Distributor
Drain well and use as you would in any recipe calling for tuna.
Do no microwave pouch.
Unused contents can be refrigerated in a sealed container for up to 3 days.
It’s not tuna, it’s TUNO™! This recipe makes a fish-free alternative to the popular poke bowl. Gluten-free and packed with flavor and color from assorted fresh veggies, the TUNO™ protein-packed rice poke bowl is sure to be a trendy addition to your lunch or dinner offerings.
SERVINGS: Makes 14 servings.
INGREDIENTS:
43 oz Modern Menu TUNO™ Spring Water
2.5 oz chili garlic sauce
7 cups rice, prepared
Recommended veggies to build the bowl: Carrots, edamame, cucumber, radish, red cabbage, and avocado.
DIRECTIONS:
Mix TUNO™ and chili sauce. Add 3oz of TUNO™ to top a poke bowl comprised of a bed of white or brown rice and assorted veggies.
An innovative new seafood alternative, TUNO™, is the feature of this fast yet fancy recipe. These croquettes are surprisingly simple to prep and stunning when served as an add-on topping to any fresh greens salad.
SERVINGS: Makes 36 croquettes, 18 servings.
INGREDIENTS:
1 43 oz Modern Menu TUNO™ Spring Water
13 oz plant-based mayo
4.25 oz dijon mustard
Salt & Pepper to taste
13 oz panko bread crumbs and extra for coating
Oil for frying
DIRECTIONS:
Mix above ingredients until thoroughly combined. Form into equal size 2oz patties, coat the outside of each croquette with additional panko. Croquettes can be prepped ahead of time and then cooked to order. Pan fry each patty in a skillet over medium heat. Brown on each side (about 2-3 minutes each side). Cool on a plate lined with paper towels. Serve as an appetizer accompanied by sriracha mayo or tartar sauce. Or optionally, as an add-on topping to any fresh greens salad.
Reinvent traditional sushi rolls in this vegan recipe featuring Modern Menu TUNO™ Spring water. Swap nori sheets for cool and refreshing cucumber strips to create a unique, attractive, and cost-effective appetizer.
SERVINGS: Approximately 170 rolls, 21 servings.
INGREDIENTS:
43 oz Modern Menu TUNO™ Springwater
3 oz sriracha
15-20 long cucumbers, cut into thin strips using a peeler or mandoline
20 oz cooked sushi rice
15 oz plant-based mayo
5 oz wasabi
10 carrots, julienned
5 avocados, cut into cubes
Black sesame seeds, for garnishing (optional)
DIRECTIONS:
Mix together plant-based mayo and wasabi and set aside.
Mix together TUNO™ and sriracha and set aside.
To assemble the rolls, spread a little amount of wasabi mayo onto each cucumber strip and roll in order to keep space in between for stuffing.
Layer each roll in the order of sushi rice and avocado followed by TUNO™, use approximately 2 oz. TUNO™ per 8 rolls.
Add some carrot juliennes to one side and sprinkle sesame seeds on top.
Serve immediately or chilled.