(Save the) Tuna Salad By Allison of Allison’s Gourmet
Here’s a recipe from Allison that makes a great sandwich stuffer or appetizer:
Save The Tuna Salad
2 cans (30 oz) garbanzo beans, drained
1/4 cup red onion, peeled and finely chopped
1/2 cup celery, finely chopped
1/4 teaspoon garlic, minced
1/4 cup dill pickle, finely chopped
2 tablespoons nori seaweed flakes (you can grind sheets of nori in a spice mill for this)
1/2 cup vegan mayonnaise
1 teaspoon sea salt
1/2 teaspoon black pepper, ground
12 slices of bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices
1. In a large bowl, mash the garbanzo beans with a potato masher or the back of afork.
2. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepperinto the garbanzo beans. Combine thoroughly.
3. Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.
Note: This recipe is great as an appetizer: small spoonfuls of vegan tuna on gluten-free rice crackers, garnished with halved cherry tomatoes.
What’s your favorite summer snack?
Share your recipe with me and I might feature them here on Thekindlife.com!
Photo source: Allison’s Gourmet
Veg Out: Excited About Cauliflower and Celery RootFebruary 11th, 2015
Simple & Seriously Yum Brown Rice BowlJanuary 14th, 2015
M Cafe’s Vegan Benedict Recipe!December 31st, 2014
Vegan Holiday Cooking: Pumpkin Cheesecake with Apple Cider ReductionNovember 19th, 2014