Yves Veggie Tuna Steak in Sesame Ginger Sauce. Once again, I apologize for Yves and their insistence in using Facebook instead of updating their website with actual information. I assure you, there's a post on there somewhere about this product, but it's just a picture with comments.
I complained about the shape of the box when I reviewed the Veggie Shrimp, so I'm not going to get into it - just know that it is stupid.
Before I discuss the cooking experience, I want to touch on the aesthetics for a second. I assume they were going for an ultra-realistic appearance with the "skin" sort of thing, but it looked really creepy. Sort of iridescent green-black, and I found myself wishing it weren't there. Who leaves skin on their tuna steak, anyway? I just did a google image search for tuna steak - four pages in, no steaks with skin on them. Just skip it, Yves. Looks better without it.
So, the first thing I did with these was to heat some oil in a small skillet, as directed. I don't remember how long it said to cook these, but they browned SUPER fast. Way faster than the directions said they would, but as I've learned before, sometimes I cook things over a too-high flame, probably due to my impatience. So, once these were evenly browned on all sides, I poured the sauce over them. Now, I must stress this: BE CAREFUL when doing this. There is a lot of water in this sauce, and when you mix it with even the small amount of hot oil in the skillet, it splatters EVERYWHERE. I ended up throwing a lid on the pan just so that I didn't get splashed with piping hot sesame-ginger sauce. So yeah - just… be careful with it.
Now for the tasting. Before I dumped the sauce over everything, I pulled out one of the strips of fake tuna, just to get an idea of what we were working with before I drenched it in sauce. It didn't have a very fishy taste - it was pretty mild. It did get fishier-tasting as it sat a few minutes after cooking, so if you're looking for that, you might want to wait a few minutes before eating it. The texture was pretty weird. The best way I can describe it was sort of like bread pudding. It was a little spongy and squishy, but not in a chewy way. It was very soft, and almost dissolved in my mouth. This wasn't an awful experience, but if you prefer your fake meat to be a little more toothsome, this might not be for you.
As for the sauce, it was okay. I don't really like sesame or ginger, so the combo wasn't terribly appealing to me, but it blended well with the fake tuna, so I guess that's good. I also might have been slightly bitter about the fact that my kitchen was coated in it.
Texture - spongy and soft - very delicate
Flavor - slightly fishy right out of the pan, more so later
Final grade for this attempt: C+