(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
Ingredients
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
Instructions
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
8 comments
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I made this yesterday -- it was SO good! Even the carnivorous boyfriend loved it. Thanks so much! -
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I have had this! I was at the Animal Place's Music in the Meadows event and was completely surprised at how delicious this was. I grabbed the recipe (they handed out to guests) and made it at home for my husband and roommate - they both gobbled it up. -
Thank you for sharing the news about our Benefit for Animals as well as a recipe from Allison's award-winning column, "Veganize It!" in VegNews! <3
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