This vegan tuna sandwich makes a quick and tasty lunch. Made from chickpeas, it gets its “fishy” taste from nori and capers. Delish with some tangy mayo.
I make this recipe with Rubies in The Rubble Aquafaba Mayonnaise . It is a smooth and creamy mayo made with aquafaba as a substitute for eggs.
I have not eaten tuna in years, well before becoming a flexitarian. Never found it palatable due to its combination of sustainability issues and heavy metal content.
As I was trying to make more quick and easy lunch option, this timeless classic combo seemed to good to miss. I based this recipe on my Vegan Tuna Pan Bagnat.
This recipe makes enough “tuna” filling for 2 large sandwiches or 3 medium ones. Any leftover will keep in the fridge for a couple of days in an airtight container.