This Ocean-Friendly Mock Tuna Salad skips the vegan mayo and uses white miso, grainy mustard, and sweet pickle relish for flavoring instead. There is some added salt and sugar from the spices, but I think it’s worth it to re-create a cruelty-free, easy, delicious alternative to a real tuna salad.
You can either wrap this salad in a tortilla like I did yesterday for lunch, scoop it onto toast, or serve it plain or over crisp romaine. The celery and onion provide characteristic crunch, and the gently-smashed garbanzo beans give a nice texture:
- 2 cups garbanzo beans
- 4 celery stalks
- 2 tablespoons unsalted tahini
- 1 tablespoon pickle relish
- 1 teaspoon whole grain mustard
- ½ teaspoon white miso
- ¼ cup red onion
- Rinse and drain garbanzo beans and place into a medium-sized bowl.
- Chop celery and add to bowl.
- Add tahini, relish, mustard, miso, and onion to the bowl and stir to combine. Use the flat side of a fork to smash some of the beans.
- Serve over chopped romaine as a salad entrée, wrapped in a tortilla for a wrap, or on toasted bread for a sandwich.
I hope you enjoy this recipe as much as I did!
What I Ate Wednesday:
Breakfast yesterday was a green smoothie made with strawberries and dandelion greens, among other ingredients:
You already saw my Mock Tuna Salad wrap that I had for lunch, so dinner was a baked sweet potato served with kale salad:
Dessert was some fresh melon (unpictured).
Dr. Fuhrman’s Getaway:
Alan and I are packed and ready to leave for Dr. Fuhrman’s Getaway in San Diego:
I turned in the complete first draft of my master’s degree project yesterday (71 pages!). I updated Vegan Delish with the new recipe:
And even gave the iPhone version of the app a makeover. What do you think?
You can download Vegan Delish on iTunes here, it features over 100 of my original whole food, plant-based recipes. Every recipe is also gluten-free and made using little to no oil, salt, or added sugars.
Now all that remains for me is a week filled with rest, relaxation, good food, interesting lectures, and meeting fantastic people. I can’t wait!!!
Not to worry, I’ll be blogging from the event on Friday and next Monday. You can also keep up with me on Facebook, Twitter, Pinterest, Instagram, or Google+ and don’t forget to help keep my blog going by downloading my recipe app, Vegan Delish, on the iTunes store here.
Have a wonderful rest of your week!