What could be more retro and comforting than a tuna salad sandwich? Chunky tuna, tangy mayo, chopped celery on toasted bread with a pickle and chips on the side? Yum.
Yet, not only is tuna one of those mercury-heavy fish (not so good for anyone, especially kids), the unrelenting quest for sandwiches has meant countless dolphins, turtles, sharks, seabirds and more snared in the tuna trawls along with massive amount of bycatch (that’s the industry word for marine life caught as a byproduct, which is often discarded. We hear up to 27 million tons of fish are thrown out each year – that’s a lot of waste no matter how you figure.) The future of tuna is simply not sustainable, even for non-vegans.
But wait, there’s hope! Enjoy that old-fashioned tuna taste with a clean body, mind and spirit. Our vegan tuna salad will hit the spot and is easy and inexpensive to whip up. It not only tastes the part, it looks it too (at least when it’s done). This has been confirmed by non-vegans! So enjoy your sandwiches, long live the seas and all the fish in them.
INGREDIENTS:
1 ½ cups Chickpeas, Drained
1 tsp. Dijon-Style Mustard
1 tsp. Dulse, Kelp or Other Sea Vegetable Flakes or Powder (we like Maine Coast)
1-2 Tbsp. Vegan Mayo
2-3 Tbsp. Chopped Celery (can also use carrot, scallion, etc. as you like)
¼ tsp. Salt
¼ tsp. lemon juice (optional)
HOW TO MAKE IT:
In a small bowl, mash the chick peas, leaving them somewhat chunky. Use either a potato masher or even just the back of a fork. Incredibly, when mashed, the chickpeas will actually smell a little fishy. Add the remaining ingredients and mix well. Adjust the seasonings to taste and enjoy in sandwiches, on celery sticks, or as is.
