I’ve been asked a few times how I would do a ‘no tuna’ type dish that still has that familiar tuna sandwich flavour.
Like always, the key with replicating a familiar meal comes down to texture and attention to detail with flavours. To mimic the tuna texture I chose chickpea tempeh (you could equally use chickpeas) which is broken by hand into a chunky tuna type texture. I then bring in flavours from the ocean with nori flakes and salt from capers along with Vegan Mayonnaise to help the ingredients stick together and deliver that ‘mushy’ tuna sandwich mix.
300g of Organic Village Chickpea Tempeh from Woolworths (or 1 x can of rinsed and drained chickpeas)
1 medium stem of chopped celery
2-3 small handfuls bunch of chopped fresh dill
1 x pickled cucumber
3+ TBSP of Vegan Mayo
1-2 tsp Nori or Dulse Flakes
Pink Salt & Peper to taste
Optional: Pitted Kalamata olives chopped
Toppings: Capers & a squeeze of lemon or lime
Cut Chickpea tuna into small blocks and pan cook until slightly brown and let cool (I cook in vegetable broth or water but if you want to cook in oil I recommend Avocado oil due to its high smoking point). Preferably cook the night before or morning of so it can completely cool down.
Break tempeh by hand to desired consistency.
Add all ingredients and mix together until well combined.
Serve in a lettuce cup and top with capers.
Hope you enjoy this recipe friends. If you do and upload a photo or video to social media tag me @plant_proof #plantproof – I love to see your creations!
Simon is a qualified health professional having completed a Bachelor of Physiotherapy with Honours in 2008, Plant Based Nutrition with Cornell University and is currently studying a Masters in Nutrition. With his experience of understanding the human body from the inside out and having worked closely with Professional Athletes he is well equipped to help you explore and adopt a plant based diet.