Mock Tuna Salad
1 1/2 cups garbanzo beans, canned or prepared at home, mashed, leaving a few chunks
1/3 cup vegan mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon ground toasted nori (or kelp granules or kelp powder)
1 stalk celery, diced
1 - 2 tablespoons sweet relish (optional)
zest of 1/2 lemon
salt & pepper to taste
There's absolutely no need for vegans to give up the delicious flavors and interesting texture of tuna salad! This vegan version makes some interesting substitutions but the result is a familiar and delicious salad, great on a bed of lettuce or in a tuna melt.
Mix all ingredients in a small bowl and refrigerate for 30 - 60 minutes for flavors to develop.
To make delicious Tuna Melts - spread mock tuna salad on a slice of sourdough bread. Place under the broiler for 1 a minute or two to warm the salad. Add a slice of vegan cheese (Follow Your Heart Provolone is delicious here) and continue to broil until the cheese is melty. While the tuna and cheese are under the broiler, lightly toast a second slice of bread, spread with vegan mayonnaise, and top with lettuce and tomato. Put the two slices of bread together, cut into fancy shapes and enjoy!
Toasted nori comes in sheets and can be found in the Asian section of most larger grocery stores. Kelp granules and powder can be found in the bulk spice section of Whole Foods and Ellwood Thompson's.