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.
Fancy a tuna salad without the fish? Try my vegan chickpea tuna salad. Budget-friendly and using a combination of pantry staples and fresh ingredients, this recipe is perfect for meal prep.
This recipe makes enough “tuna” filling for 2 large sandwiches or 3 medium ones. Any leftovers will keep in the fridge for a couple of days in an airtight container.
Our wildlife is under threat due to climate change, with some of the UK’s most recognisable and well-loved species at risk of extinction. Eating veggie is one of the simplest things we can all do to reduce our own carbon emissions. Join the thousands of others signing up to National Vegetarian Week today.
Carbon calculation data from National Vegetarian Week
Vegan Tuna Sandwich
Total kgCO2e per serving: 0.69
Carbon rating (A=Very Low, E= Very High): A
Tuna Sandwich
Total kgCO2e per serving: 1.33
Carbon rating (A=Very Low, E= Very High): B
Comparison per serving
Total difference (per serving) kgCO2e: 0.63
Percentage difference: 47.67%
Difference shown as distance driven in miles in an average car (size and fuel): 2.28
Difference shows as distance flown in miles (1 person, short-haul international flight to/from UK): 2.55
Vegan Tuna Sandwich
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 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
TO SERVE:
- slices of bread
- slices of cucumber
- watercress
Instructions
- 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.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegan-tuna-sandwich/
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