Mock Tuna Salad

March 24, 2017

Mock Tuna Salad


First off, I have to talk about how delicious this is.
Every time I eat this Mock Tuna Salad (as in “tuna”) I’m literally like “Oh yeah man, this is awesome!
Though I love me a classic tuna fish sandwich — which has been my classic lunch choice for many years, especially in college — this vegetarian alternative is just as good (maybe even better?) and doesn’t make me miss the tangy, creamy lunchtime treat.

Mock Tuna Salad


Made with chickpeas instead of tuna, this "tuna" salad is healthy, delicious, has a wonderful texture and moreover, is totally sustainable.
And you guys know how deeply concerned I am by the issue of tuna sustainability.
Huge worldwide consumption of tuna, especially canned tuna and tuna sashimi, has created major environmental and ecological issues that stem from the fishing methods used to harvest this fish.
That’s why I try to limit my consumption of tuna or eat only 100% sustainable canned tuna (such as Wild Planet.)

Mock Tuna Salad


Of course, this Mock Tuna Salad doesn’t taste exactly like tuna salad, but believe me when I say that it will give you the same mouthfeel.
And you can make it vegan just by replacing mayonnaise with any vegan alternative.
It’s great served in a sandwich (do try it with broccoli flatbread, it’s uh-mazing), or you can make a mean "tuna melt".
It only takes a few minutes to make this Mock Tuna Salad and it’s a total winner!

Mock Tuna Salad                                                                                                                                         Print this recipe!
To make this recipe vegan use any vegan alternative to mayonnaise such as vegenaise

Ingredients
Serves 4

1 (19 oz / 540 gr) can chickpeas, drained and thoroughly rinsed
4 tablespoons mayonnaise (make your own paleo mayo with this recipe)
2 teaspoons spicy brown mustard (adjust to taste)
1 rib celery, diced
2 scallions (o 1 shallot), finely chopped
1 tablespoon pickle relish
1 tablespoon lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions

Place chickpeas in a large mixing bowl and mashed them with a fork really well.
Add mayonnaise, mustard, celery, shallot (or onion), lemon juice, pickle relish, salt, and black pepper.
Stir well to combine.
Add more mayo if you’d like a smoother, creamier “tuna” salad. Take a taste and add more of any of the ingredients to taste.
Use immediately or store in a covered container in the refrigerator for up to a week.

Nutrition facts

One serving yields 288 calories, 15 grams of fat, 26 grams of carbs, and 11 grams of protein.

10 comments:

  1. I've been on the lookout for vegetarian tuna alternatives for a long time. Who would've thought chickpeas, of all things, would taste like it?

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

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  2. Love tuna salad (and Wild Planet is my brand...so good!) and I make mine very similar except capers for the relish, add a little dill, definitely prefer the shallot, and if on hand, recently, I like a little finely chopped yellow pepper. I rarely eat it though for sustainability, but also mecury levels. I am gluten, dairy, and egg free due to health issues and I love this idea in the middle of Lent. I can't do mayo though (don't care for the vegan alternatives) and have found I love mashed avocado in it's place. Do you think that would work here?

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    1. I think mashed avocado would be overpowering, have you tried some vegan mayo alternatives such as Vegenaise? It's pretty darn good!

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  3. This looks delicious! But...the flatbread recipe isn't yours? I'm a longtime reader of both you and GKS. Their flatbread recipe, which I appreciate you credit them with on the initial post, is really original, tastes incredible, and I think it's awesome that you showcase it here on your site. But selling it as your recipe feels really, really wrong.

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  4. Great website. Found it a month or so ago and have tried numerous recipes already.......cauliflower crust grilled cheese my favorite so far. So, checking out this recent posting and noticed the Blue Moon beverage. Are you gluten free or not?

    Thanks,
    Kevin in NH

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    Replies
    1. Thanks Kev!
      About the Blue Moon, that's just for styling purposes :P

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  5. Great !!!I´ll try that tomorow Sunday for brunch.
    Thanks a lot.

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  6. I bet a little bit of crumbled seaweed snack sheets would give a nice "fishy" mmph to this!

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    Replies
    1. That's a great idea. I have to try it myself!

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