Like most people, I do my best to practice sustainable habits–especially when it comes to food. While I mainly eat a plant-based diet, I do on special occasions eat chicken and seafood. However, my most forbidden love has been tuna. When I heard the craze around ahimi, a vegan tuna substitute, it became a must-try in my book!

Why even have a vegan tuna alternative? Well, while not all tuna populations are threatened, popular species (those most likely to end up on our plate or in our sushi roll) are. Bluefin tuna has become the poster child for overfishing, and rightfully so! In November, the International Union for Conservation of Nature’s Red List classified Pacific bluefin tuna as “vulnerable“, aka it’s now threatened with extinction. Current estimates show that the population is at 2.6% of its historic size due to harvest rates three times higher than the maximum sustainable yield. Even outside of bluefin tuna, one third of fish populations are overfished (which means we catch more than they can reproduce).

Many international conservation groups say that the demand from the sushi/sashimi industry is to blame for the rapid decline of these populations. While some restaurants still serve bluefin tuna, many chefs and retailers have refused to carry it as they become increasingly aware of the environmental impacts associated with bluefin tuna. Furthermore, NYU professors Jennifer Jacquet and Ayana Elizabeth Johnson, have helped raise awareness about the impacts of the industrialization of the seafood industries as they incorporate warfare technologies (radar, sonar, helicopters, and spotter planes) to find dwindling schools of fish. These practices, especially with catching tuna, round up massive amounts of fish – along with other species like seabirds, turtles, and dolphins.

As a seafood lover and environmentalist, I’ve cut my seafood intake significantly and do my research on what’s sustainable. However, my love of tuna sushi persists.
Fortunately enough, chef James Corwell, had a similar bittersweet relationship with tuna and created ahimi, a vegan tuna substitute made out of tomatoes. Under the brand Ocean Hugger Foods, Corwell has developed a product (out of tomatoes) that is texturally meaty and flavorful. I found my ahimi at my local Whole Foods and decided to give it a go!

This container was in the sushi section with the ahimi sticker shining on top. Upon opening it and really looking at the ‘tuna’, I couldn’t help but notice how wrinkly it was. It was a deep red color and looked beautiful in the roll and on top of the rice.

While this blog could be about the authenticity of ahimi sushi, my only true qualifications for tasting it was: Is it delicious? Would you eat it again? And does this remind you of tuna?

Overall, I had a pretty positive experience eating ahimi. To me, it doesn’t taste like tuna (both in texture & flavor) however, it is enjoyable for what it is. It has a satisfying texture and has some really good umami flavors! Compared to other vegetarian sushi I’ve seen on the market (AKA that sushi ‘roll’ with only raw carrots on the inside), I’d buy definitely opt for ahimi! I’d love to see ahimi more widely available and in different forms (i.e. poke bowls, rice balls). 

Have you tried ahimi before? How would you feel if this was an option in our dining halls? Let us know in the comments!