Vegan tuna salad / tuna sandwich spread
Vegan tuna salad is a healthy alternative to the popular classic that tastes even better than the original. It's creamy, flavorful, with real fish flavor and aroma, but doesn't use fish at all. Moreover, the vegetarian tuna sandwich spread is easy and quick to prepare according to this recipe. You can use it as a filling for sandwiches, spread it on bread or enjoy it on its own.
Servings 4
Ingredients
- 290 g pickled chickpeas (drained weight)
- 50 g pickled corn (drained weight)
- 1 red onion
- 1 nori leaf
- 50 ml vegan mayonnaise
- 20 ml vegetable oil
- 1 tbsp lemon juice
- 1/2 tsp kala namak salt
- black pepper
Instructions
For a fine consistency
- Finely chop nori leaf in a stand mixer or chop it very small.
- Add pickled chickpeas, corn, coarsely chopped red onion, mayonnaise, and vegetable oil and blend briefly to desired consistency.
- Season the vegan tuna salad with lemon juice, kala namak salt and pepper.
For a coarser consistency
- Finely chop nori leaf in a stand mixer or chop it very small.
- Mash pickled chickpeas with a fork. Chop red onion into small pieces.
- Mix chickpeas, onion, corn, the nori leaf, mayonnaise and vegetable oil together.
- Season the vegan tuna spread with lemon juice, kala namak salt and pepper.
Notes
- Instead of chickpeas from a jar or can, you can take dried chickpeas and cook them beforehand.
- Thoroughly drain the chickpeas and corn, otherwise the spread may become mushy.
- Nori leaves give the salad a fishy taste.
- You can add pickles to the vegan tuna salad.
- It is important to season the vegan tuna sandwich spread well.
- The kala namak salt gives the egg flavor to the salad. You can substitute it with regular salt if you don't like the egg flavor.
- Note the detailed tips and tricks for making vegan tuna salad at the top of the post.