Wednesday, March 7, 2012

Fake Out Tuna Salad Sammie

Mock tuna salad? Yeah right, you can't mock tuna.

Having been immersed in the vegan cooking world for over 3 years, I've come across a recipe or two for vegan "tuna" salad. I had my doubts. The texture, the fishy taste, and the deli feel were not promising qualities from substitutes like chickpeas. A whole lotta love do I have for my gusty garbanzo friend, but I just wasn't enticed enough to try my own version.

Never underestimate these beans. I totally fell for it when I mashed this concoction up, thought it was tuna. Ok not really, but it was damn good. What inspired me to finally try this? My obsession with Veganaise. And Dijon. These two staples have been increasingly more prevalent in my everyday dishes and the thought of whipping in a dollop of Veganaise  into mashed anything makes me salivate. That thought would be SO gross if I were talking about real mayo, right? I do use the reduced fat version to cute extra calories and make myself feel better about smothering everything in fake mayo. It tastes just as good.

Pretty sure omnivores and veg heads alike will adore this recipe. I even think I can pass this off at the next company potluck without anyone branding it as a "vegan" dish. If you don't have seaweed flakes, no biggie. You could always crumble sheets of nori if you have it. The only reason I have them is because I fell for a sale at Whole Foods (it was a two-fer). Use quality Dijon though such as Maille and actual Veganaise rather than imposter soy mayo substitute (Noya - gag). You could also try yogurt for a low fat mayo replacement as well. Between some pita and greens, you're gonna wish they sold this at your deli.

Fake Out Tuna Salad Sammie
Makes 2 servings
Prep time: 5 ish minutes


1 c. cooked chickpeas or canned (drained and rinsed)
1 large celery stalk, diced
1 stalk green onions, white parts included, diced
1 heaping T. reduced fat Veganaise
1/2 T. quality Dijon mustard
1/2 tsp. dried kelp
1/2 tsp. salt
Dash of freshly ground black pepper

1-2 pita rounds
1 c. mixed greens


In a medium bowl, mash peas with a potato masher or pulse in food processor a few times until broken up but still chunky. Be sure to leave some hunks. Mix in remaining ingredients, adding more seasonings or condiments to your liking.

Slice pitas in half and stuff each half with greens and a generous scoop chuna salad.

1 comment:

  1. I make this recipe all the time now, though I end up adding lots more vegan mayonnaise. Thanks for sharing!