Well, this is a pretty anticlimactic return to the ole blog, but for whatever reason, it inspired me. Lucky you.
I grew up on tuna salad and tuna melts and it was a major comfort food to me, and just one of my favorite things ever. I ate it at least once a week for most of my life. Several years ago at a work event, I had the opportunity to get my mercury level tested for free. I figured it would be high, but it came back at 5 times the “acceptable” high number. Eeks. I didn’t change my behavior too much at that point, but when I was ready to start a family, I went off fish and got tested again and I had brought the level to “undetectable.”
As I moved toward veganism, I knew that tuna salad was one thing I’d miss terribly. So I was thrilled to find easy peasy vegan options. This one is simplified down to the things I like best. While living in the UK for 3 years, I got into the idea of sweet corn instead of celery in the salad and still love it this way.
There are a bajillion vegan “tuna” salad recipes out there, and I’ve tried several. Here’s what I’ve settled on at the moment as my favorite, inspired by the “better-than-tuna salad” recipe in Colleen Patrick-Goudreau‘s The Vegan Table. Amounts are just a suggestion, as this is all very tweakable.
I’ll also mention that my very skeptical husband liked it enough to ask for seconds. Give it a shot.
Vegan “Tuna” Salad
- chickpeas (a 15 oz can, drained and rinsed)
- mayo (tofu cashew or Vegenaise or my current fave, Just Mayo) (2 – 3 tablespoons)
- grainy mustard (1 – 2 tablespoons)
- sweet corn (1/2 cup or so, I use frozen, no need to thaw unless eating it immediately)
- dulse flakes (2 – 3 tablespoons)
- Old Bay seasoning (1 – 2 teaspoons)
Mash up chickpeas with a fork. Throw in everything else. Stir. Chill for a bit. Try not to eat the whole thing in one sitting but I won’t judge. I’m eating some right now with baby carrots!
Others you might like:
- Post-Punk Kitchen (Isa Chandra Moskowitz)
- Fat Free Vegan Kitchen
- Oh She Glows (almond-based!)