No Tuna Salad Recipes

NO TUNA SALAD

Steps:

• Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.
• Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.

"NO-TUNA" SALAD SANDWICH

Steps:

• Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
• Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
• Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
• Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

NO-MAYO TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
• Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

TUNA AND MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil and add the macaroni. Cook over medium heat for 7 to 8 minutes, or until just cooked. Place the frozen peas in a colander and drain the macaroni by pouring it over the peas.
• Drain the tuna and place it in a large bowl. Add the mayonnaise and stir until well combined. Add the macaroni and peas to the bowl and stir until the macaroni is completely coated with the mayonnaise. Season to taste with salt and pepper. Cover the salad with plastic wrap and put it in the refrigerator until you are ready to serve it.
• A colander is shaped like a bowl and has lots of little holes for draining or straining liquid out of foods. A fine-meshed sieve is generally smaller and has a metal mesh with very fine holes. Which one we choose to use depends on the amount of food we are draining or how large the stuff is that we are trying to strain out. A colander is larger and works well for draining pasta or vegetables, but a fine-meshed sieve works best for straining lumps out of gravy. (Not that we ever have that problem.)