Quarantine Kitchen: Tuna-less “Tuna”
Adapted from: <https://rouxbe.com/recipes/4832-tuna-less-tuna-salad>
[Remember in the Quarantine Kitchen, we need to be creative so we don’t have to venture out to a store]
• 3 cups cooked chickpeas (1-28oz can) – [Or in my Quarantine Kitchen, I have 2 – 15 oz cans of chickpeas]
• 2 to 3 tbsp red onion, (or to taste) [I had only sweet onion, but that works too– and Barry sautéd it!]
• 2 to 3 celery stalks (approx. 1/2 cup) [Yikes – no celery either, but I used the stocks of bok choy]
• 2 to 3 pickles (approx. 1/4 cup) [No pickles, but I have fresh cucumbers and vinegar. However, I decided to use 1/4 cup of capers instead. Either replacement is likely to work]
• 2 tbsp nori seaweed flakes* [I have the Kirkland Organic Roasted Seaweed Sack. Because I chopped it up, my results weren’t as small as flakes. I used 8 of the little snack nori sheets – taste to get the best result for you]
• 1/2 cup vegan mayonnaise or Cashew Sour Cream [I had a little Primal Kitchen Mayo -with Avocado Oil left in a jar]
• 1 tsp sea salt (or to taste) [I do have sea salt & black pepper. However, I thought the capers and nori gave enough salt, so I didn’t add salt]
• 1/2 tsp freshly ground black pepper
For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.
Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up. [A fast easy way is to pulse the chickpeas in your blender]
Next, finely dice the onion, celery and pickle [or your replacements] and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.
*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice “from the sea” flavor and look to the mixture. [I just broke/chopped them up]
Lastly, add the vegan mayonnaise or Cashew Sour Cream [avocado oil mayonnaise]
Mix to combine and taste for seasoning. Note: If mixture seems a bit dry, add a touch more vegan mayo or cashew sour cream.
Although I needed to replace almost everything listed in the original recipe, I was quite pleased with the results.
Enjoy your tuna-less “tuna” on toast or in a green salad.
Why make tuna-less “tuna” instead of just opening a can of real tuna? Real tuna may be overfished, lack strong management, or are caught or farmed in ways that harm other marine life and/or the environment. Check out <SeafoodWatch.org> for a full list of sustainable fish recommendations.
Also, “Large fish, such as tuna, can have mercury concentrations in their bodies that are 10,000 times higher than those of their surrounding habitats!” says MedicalNewsToday on the mercury risks of eating tuna <https://www.medicalnewstoday.com/articles/306246>
Just go tuna-less. It’s tasty, healthy, and “no animal was harmed” in the preparation of your sandwich — and you don’t need to use everything listed for the recipe. Be creative.
Stay healthy. Stay home. Have fun in your kitchen: be creative; use what you have.