Tuna substitution

[Cookwithlove]

Hi, I am creating a vegetarian dish and instead of Tuna i am thinking of a meatless vegetarian items similiar to the tuna (ruby red vibrant colour), any suggestion?

May all animal be free from suffering!

[petite tête de chou]

Hi, I am creating a vegetarian dish and instead of Tuna i am thinking of a meatless vegetarian items similiar to the tuna (ruby red vibrant colour), any suggestion?

May all animal be free from suffering!

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What kind of dish are you thinking of? Knowing the other components might make a recommendation easier.

[Fat Guy]

Beets?

[Gifted Gourmet]

There is, or maybe was, a frozen vegetable protein roll by Worthington called Tuno which is a tuna substitute ... but I think it is white ... not red like fresh tuna ...

[Cookwithlove]

I had in mind a vegetarian tartare. Never thought of beet, a good choice and as for tuno something new to me will do a check. Thanks.... keep the idea flows.

[petite tête de chou]

The beets get my vote, especially with a bit of shallot, chives, fresh dill and lemon oil.

[Fat Guy]

When you say a tartare, do you mean finely diced? I do think beets would be great in that format. You could finely dice the beets, bind with a little sour cream, maybe a little horseradish, maybe some pine nuts for crunch, maybe caraway or some herb, then shape it with a miniature ring mold and plate with thin round slices of beet.

Another ingredient that might be interesting is pomegranate seeds. I'm too tired to think of what you could do with them, but they sure are red.

[Cookwithlove]

I will cut into small cube and pehaps toss with a meditterranean or Japanese kind of dressing. Great ideas!

[beccaboo]

I always think garbanzo beans taste a little like canned tuna (minus the 'fishy' part of it, which could added in with some seaweed.

[sadistick]

Well, tuna does not really suffer, so I would not worry about that...and its not an endangered species...however, if you are adament about no tuna, why not tofu?

It can absorb taste and colours via marinades quite well, and is very healthy to boot.

[Malawry]

Not useful for tartare, but back when I was a lacto-ovo vegetarian I made "tuna salad" with chopped chickpeas all the time. And it was very good. Sometimes I mix chopped chickpeas into my regular tuna salad now that I am omnivorous, I like it so much.

[Qwerty]

Watermelon as well. Little out of season, but you could probably find a tasty seedless variety. Give it a small dice, a light pickle, and you are in business. Nice, vibrant red color that absolutely looks like tuna.

[Cookwithlove]

Qwerty suggestion reminds me of a little amuse using watermelon cut the flesh into 1.5 inch cube,using a small melon baller to remove a scoop of flesh from the centre, creating a cavity for some watermelon juice and drizzle with an aged balsmic vineager.