The delectable spicy tuna rolls that come with your sushi platter may not come from a fish at all the next time you go to a sushi restaurant. Finless Foods, a cell-cultured seafood company, intends to release a plant-based tuna in 2022. Finless claims its tuna was created using nine entire components to mimic its sushi-grade equivalent. While the plant alternative can be marinated, the business envisions it being used in recipes that would normally call for raw fish, such as poke bowls.

Climate Change Affecting the Oceans

They say that their plant-based tuna offers a great option for clients who are not able to eat seafood. This is because of a wide range of reasons, including allergies and people who think about other health concerns or just want to enjoy a nice dish of seafood without the catch. The critical facet here is sustainability. Unlike salmon, it’s quite challenging to farm tuna at scale. According to the company, the global population of fish has declined by more than 60 percent in the last fifty years. With all the climate change wreaking havoc in the oceans of Earth, specialists expect that there will be even fewer fish for individuals who catch sustainability by the end of the century.

Tuna and Other Fish Are More Difficult to Locate

Beef and pork substitutes are readily available as plant-based alternatives. Impossible Foods and Beyond Meat are two great places to start. Alternatives to fish, on the other hand, are a different matter. Not only have they received less attention, but they’re also more difficult to locate. Plant-based tuna and freshwater eel replacements have been released by Ocean Hugger Foods.

These can be found in restaurants such as Blue Sushi Sake Girl and select Whole Foods stores around the United States. There, you can enjoy nice tuna with your friends or family, at reasonable prices.

This amazing stir-fry is a great choice for anyone looking for a quick, 10-minute recipe that’s sure to lead to a full and satisfying meal! All the ingredients are chopped into small bits so that they can cook quickly on high heat. A wok is always a great fit for this cooking technique, but a regular skillet will do as well.

What to Expect

This chicken stir-fry can be served with rice or eaten as a standalone dish. The chicken will be spicy and contrasted by the sweetness of the dates. Expect a crunchy texture from the celery and peanuts!

The Ingredients

• 1 pound of skinless chicken thigh meat
• 4 ounces of dates
• 6 scallions
• 4 celery stalks
• 4 garlic cloves
• A 2-inch piece of ginger
• One and a half cups of cilantro leaves
• 2 teaspoons and ¼ cup of soy sauce
• 2 ½ teaspoons of cornstarch
• Half a teaspoon of salt
• 2 tablespoons of rice vinegar
• 1 ½ teaspoon of sugar
• 3 tablespoons of sambal or sriracha
• Vegetable oil
• ¾ cup of roasted and salted peanuts

Cooking the Stir-Fry

In a medium bowl, combine 2 tablespoons of soy sauce, half a teaspoon of sugar, 1 ½ teaspoon of cornstarch, and half a teaspoon of salt. Cut the chicken into half-inch pieces and stir into the marinade bowl, coating evenly. For the sauce, in a separate bowl, combine the remaining soy sauce with the sambal or sriracha, the rice vinegar, a teaspoon of cornstarch, a teaspoon of sugar, and a cup of water.

Finely chop the garlic and ginger, combining them in a small bowl. Remove the pits from the dates and cut dates, celery stalks, and scallions into half-inch pieces, combining in a bowl. Chop and set aside the cilantro leaves.

Over medium-high heat, set the skillet with vegetable oil. Fry ginger and garlic until aromatic and then add chicken, cooking for 3 minutes. Add the celery, dates, and scallions and cook for 2 minutes. Stir and add the reserved sauce, stir often until it thickens. Lastly, add the peanuts and chopped cilantro, reserving some for garnish. The dish is ready to serve!