Vegan Tuna
Have you ever tried making Vegan Tuna before? Turns out it’s SUPER easy! It tastes delicious as a vegan tuna salad, as a filling for vegan tuna sandwiches, or simply with fresh bread.
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Servings :
Calories : 93kcal
Ingredients
- ½ sheet nori
- 1 cup (160 g) canned or cooked chickpeas drained and rinsed
- 1 tbsp vegan mayo or more to taste
- 1 tbsp tahini can be substituted with canola or olive oil
- ½ tbsp lemon juice
- 1 tsp dijon mustard or regular mustard
- salt & pepper to taste
- 1 small shallot peeled & minced
- 2 tbsp relish or minced cornichons
Instructions
- Tear the nori sheet in little pieces, place it in a food processor, and blend until it resembles flakes.
- Add the chickpeas, mayo, tahini, lemon juice, and mustard to the food processor and pulse a few times until the vegan tuna salad reaches your desired consistency. Don't overblend, you want a chunky tuna salad! Season with salt and pepper.
- Place it in a bowl and toss with shallots and relish.
- Serve the vegan tuna salad with bread, as a sushi filling, or make vegan tuna sandwiches with it.
Notes
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Don't have a food processor? Chop the nori sheet very fine using a knife, and mash the chickpeas using a fork.
- Tahini: Gives this vegan tuna an earthy flavor. Can be substituted with oil, vegan mayo, or almond butter.
- Nori: Is essential for a fishy taste. It's the green sheet you make Sushi with. You find it in every Asian shop or within the Sushi section of every major supermarket.
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Nutrition
Calories: 93kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 97mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg