This ‘Tuna’ salad is really easy to make and packed with protein, gluten free and has no fish! Obviously it's not Tuna but like the vegan ‘cheese’ the name makes it easy to understand the flavours and textures of this salad. The recipe is based on Rachel Ama ‘Chuna’, we love her website and book, finding that we are constantly drawn to her ideas for cooking and sharing with our guests at MoaAlm Mountain Retreat and in Croatia. Be warned if you don’t like fish, then this recipe may be something that won't suit your palate.
We have included a recipe for a vegan mayonnaise that we prefer to use in this salad. It doesn't take long to make your own mayonnaise and it keeps well in the fridge for a week at least.
2x 400 g tins Drained Chickpeas
1/2 Red Onion, finely diced
120 ml Vegan mayonnaise
2 tbsp Nori flakes
1 tbsp Lemon juice
2 tbsp Drained capers
2 tbsp Soy sauce
1 tbsp Nutritional yeast flakes
Salt & Pepper
Pulse the chickpeas in the food processor for a few seconds. Don't pulse too long, you are not making hummus! Alternatively you can mash them with a fork. In a bowl combine all other ingredients with the chickpeas.
125 ml Soy milk, important not to use almond or oat milk and make sure the milk it at room temp
1 tsp Apple or White Wine Vinegar
1 tsp Lemon juice
1/2 tsp Mustard
1/4 tsp Salt and Pepper
250 ml Rapeseed oil
Place the milk in a high speed blender with vinegar, lemon juice, mustard, salt and pepper and blend until smooth. While blending at high speed, pour in the oil very slowly until thick and creamy.
We made sandwiches with our ‘Tuna’ salad and we also added it to baked potatoes. Packed with protein, along with a nostalgic hint to the old school favourite Tuna Mayo sandwich.
Happy eating and let us know how you enjoyed your salad by sharing your ideas with us. We hope to be exploring the region around Kals Am Grossglockner with a picnic as often as possible in the sunshine this summer! If you want to join us for a hike and yoga holiday, send us an email.