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I haven’t eaten much tuna salad back when I was an omnivore, but somehow I had an appetite for the stringy texture and sea-like taste. This vegan tuna salad tastes nicely fishy because of the shredded nori sheet I used. The combination of jackfruit and chickpeas makes the perfect texture for this salad. I used homemade mayo, which is very easily and quickly prepared. Find the recipe here. Celery and pickled cucumber add a tangy flavor, wich makes the tuna salad heavenly.
I served the salad on toasted whole wheat toast. But it’s also great on a bed of lettuce or in a sandwich.
Enjoy this fishy delight!
- 1 can young, green jackfruit in brine
- 1 can chickpeas
- 4 tbsp vegan mayo
- 2 tbsp celery stalk, shredded
- 1 tbsp pickled cucumber, shredded
- 1 sheet nori
- lemon juice
- some dill - optional
- each 2 slices of (whole wheat)toast per person
- a couple lettuce leaves
- to taste:: tomato and cucumber slices
- Drain the jackfruit and chickpeas and rinse them. Pull the jackfruit with your fingers in small fibrous pieces.
- Mash the chickpeas in a bowl until chunky, cut the nori sheet with scissors into little snippets. Add the rest of the ingredients and combine well. Season to taste with salt and pepper and let infuse in the fridge for at least 30 minutes.
- Toast the bread, garnish with lettuce and pour a big blob of tuna salad on it. Garnish with tomato or cucumber slices or serve with.