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Yes, yes, we all know how much I love my mock tuna recipe. I really need someone to stage an intervention. or something. The one thing that I don't like about my tuno salad, however, is that it runs out faster than I'd like. Result? I decided to add a little this and a little that to make the tuno go farther. I'm quite glad I did because the veggies really do transform this tuna into something wonderful. I tried it initially in a sandwich but have since realized it's heavenly on a bagel or smashed into a lettuce wrap.
To make Mediterranean Tuno Salad, Add diced zucchini, red and green bell peppers, sliced black olives and diced red onion to my mock tuna salad recipe.
Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except without the fish, mercury, and cholesterol. It's the healthiest and tastiest TuNo around!
15 ounces chickpeas, drained and rinsed
2 whole celery ribs
2 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.
Chef's Notes: One small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squeeze of lemon juice for added flavor.