Tuna is one thing that I must say I do miss from time to time.. If I’m honest very rarely I question whether I would go back to eating it.. however I always come to the same decision, and that is to stick to the diet that is inline with my morals compass.. ANYWAY! With this chickpea tuna recipe I one can feel like they are having tuna without worrying about ethical or moral repercussions 🙂
This eggless mayo is key for achieving the tuna salad taste that we all know.. its made with soya milk and vegetable oil and although not the healthiest condiment, nothing works quite like it for this recipe, personally I wouldn’t advise making this part of ones daily diet but either way its good to know how to a good vegan mayonnaise.
100ml soya milk (other plant milks don’t work)
250g Vegetable oil
1 tbsp vinegar
1 tsp himalayan salt
1. In a bowl or tall mixing jug add the soya milk, vinegar, mustard and salt. Pulse with a hand blender to bring the ingredients together, wait 1 minute.
2. Very slowly pour in the oil whilst using the blending with a hand blender adding the oil bit by bit and gradually to prevent the oil and liquid from splitting. Alternatively you can add in three parts, pulsing with the hand blender to incorporate all the ingredients.
3. Store in the fridge for up to 3 weeks.
Chickpea Tuna mix
240g cooked chickpeas (mashed with a fork until there are no whole chickpeas)
60g / 3 tbsp vegan mayonnaise
3 tbsp sweet corn
1 tsp dijon mustard (wholegrain mustard would work too)
3/4 tsp pink salt
2 tsp nori flakes or 1/2 tsp kombu powder
pepper to taste (I recommend being generous!)
Mix everything together in a bowl. Choose your favourite sandwich bread and some vegan cheese slices (I used Violife cheese slices) then slice tomatoes and some pickles (I used pickled jalapeños) and toast the sandwiches in a sandwich toaster or in the oven.. and VOILA !