Mock Tuna Salad Recipes

TEMPEH MOCK TUNA SALAD

Steps:

• Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
• In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

MOCK TUNA SALAD

Steps:

• Drain the garbanzo (chickpeas). Put the beans in a bowl and mash with a potato masher until soft paste-like consistency. Add all other ingredients and mix well.
• Optional : could add tabasco sauce, dried chili flake or black pepper if you like spicier 'tuna' salad.

MOCK TUNA SALAD

Steps:

• Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
• Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
• Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
• Notes This mock tuna salad will last 2-3 days in the refrigerator.

MOCK TUNA SALAD

Steps:

• In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

MOCK TUNA SALAD (CHICKPEA SALAD)

Steps:

• In a medium bowl, combine mashed chickpeas, mayonnaise, mustard, relish, chopped green onions, salt, pepper, and yellow onion (if desired).
• Mix well.

TUNA SALAD SANDWICHES

Steps:

• In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
• Spread tuna mixture on 4 bread slices. Top with remaining bread slices.