Mock Tuna Salad Food

"NO-TUNA" SALAD SANDWICH

Steps:

• Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
• Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
• Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
• Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

TEMPEH MOCK TUNA SALAD

Steps:

• Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
• In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

PLANT-BASED CHICKPEA TUNA SALAD

Steps:

• Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.
• Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more "mayo" some will like less. I like less with extra mustard!
• Once the "tuna" is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados. I also usually sprinkle some diced jalapeno for a little kick!

MOCK TUNA SALAD

Steps:

• In a food processor, puree the sunflower seeds until they are a slightly chunky pâté. Transfer to a bowl.
• Mix in the celery, scallions, dulse flakes and dill. Stir well and set aside.
• Prepare the dressing: In a blender, combine all the dressing ingredients and blend until smooth. Pour the dressing over salad, toss to mix well and serve.

VEGAN CHICKPEA TUNA SALAD

Steps:

• Gather the ingredients.
• Mash chickpeas in a medium mixing bowl with a potato masher or fork.
• Add remaining ingredients and mix well.
• Serve on bread, lettuce, or crackers.

MOCK TUNA SALAD

Steps:

• Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
• Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
• Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
• Notes This mock tuna salad will last 2-3 days in the refrigerator.

MOCK TUNA SALAD

Steps:

• In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

MOCK TUNA SALAD

Steps:

• Drain the garbanzo (chickpeas). Put the beans in a bowl and mash with a potato masher until soft paste-like consistency. Add all other ingredients and mix well.
• Optional : could add tabasco sauce, dried chili flake or black pepper if you like spicier 'tuna' salad.

VEGAN SUNFLOWER SEED TUNA SALAD

Steps:

• Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
• Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
• Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
• Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.