So, what is in this sandwich? Well, it’s a summer-y twist on my Tuna Salad Sandwich (Kinda) from page 246 of The Kind Diet. It’s really an open-faced sandwich without the bread.
Here’s how you make it:
Summer Tuna Salad Sandwich (Kinda)
1 8oz package tempeh
1 red onion, minced
1/2 cup umeboshi vinegar
1 celery stalk, chopped
1/2 carrot, chopped
1/2 cup fresh or frozen and thawed corn kernels
1/3 cup fresh or frozen and thawed peas
1/2 small cucumber, chopped (peel only if the cucumber is not organic)
1/2 cup kosher dill pickles
1 tablespoon vegenaise
1/2 tablespoon Dijon or stone-ground mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh dill or to taste
1 tablespoon drained capers
2 tablespoons chopped fresh parsley
1. Bring water to a boil in a pot fitted with a steamer basket. Cut the tempeh in half, and place in the steamer basket. Steam for 20 minutes. Set aside to cool.
2. Bring a small saucepan of water to a boil. Add the onion, and boil for 10-15 seconds. If you dig raw onion, you can skip this step. Use a strainer or slotted spoon to transfer the onion to a mixing bowl. Keep the water boiling in the pot on the stove.
3. Add the vinegar to the onions, stir well, and set aside to marinate for 30 minutes.
4. While the onion marinates, blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each vegetable is done. Set aside to cool.
5. Drain the marinated onions through a sieve, and rinse quickly under running water. Squeeze the excess liquid from the onions, and add to the bowl with the vegetables. Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Vegenaise, mustard, lemon juice, and dill, if using. Stir well to combine. Serve topped with capers and parsley.
6. Scoop a half cup of salad into a large romaine lettuce leaf. Add a few slices of avocado and some sprouts and chow down!
Whenever someone else makes this and I taste it, I find they season it differently than I do – it isn’t as yummy as when I make it. So, when you make your own version, you may want to add a little more vegenaise or ume vinegar. It should taste delicious so follow the instructions, then gently add bits more of the seasoning you love.
And of course, it’s delicious on toast, so if you are a flirt and want to try this for the first time, toast it up! Don’t toast the salad part, but scoop it onto a piece of toasted bread for more of a traditional “tuna” sandwich experience.
What’s your favorite summer salad?