This vegan tuna sandwich makes a quick and tasty lunch. Made from chickpeas, it gets its “fishy” taste from nori and capers.
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 a quick and easy lunch option, this timeless classic combo seemed too 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.
Vegan Tuna Sandwich
- 400 g can chickpeas
- 125 ml vegan mayonnaise
- 1 sheet of nori
- 1 small garlic
- 2 Tbsp capers with brine
- 1/2 tsp cider vinegar
- 1 Tbsp lemon juice
- 1/2 tsp Dijon mustard
- 3 Tbsp corn – from a can
- 1 small celery stalk
- 1/2 red onion
- slices of bread
- slices of cucumber
- Mash drained chickpeas to a paste.
- In a blender, whizz together mayonnaise, nori sheet, garlic, capers with brine, cider vinegar, lemon juice and Dijon mustard.
- Add to chickpeas alongside with corn, finely chopped celery and finely chopped onion.
- Place some watercress on a slice of bread. Top with tuna chickpea mix, cucumber slices and and another slice of bread.