When a tuna marketing executive took a bite of the dehydrated tomato seasoned with olive oil, algae extract, spices, and soy sauce early last year, he was shook. “This is going to be a problem for us”. That’s how the CEO of Mimic Seafood recalls it, designating it the highest praise she could’ve imagined for the delicate slice of tuna that—despite what the marketing executive’s taste buds indicated—contained no tuna at all. The Madrid-based startup’s Tunato product, fabricated from a specialty tomato variety grown in southern Spain that resembles sliced sushi-grade tuna in shape and size, is part of a growing class of food innovations fighting for the last empty shelf in the booming plant-based protein market: seafood.

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