Quarantine Kitchen: Tuna-less “Tuna”

“Tuna” Salad

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]

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Ingredients

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 

Directions:

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.

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Enjoy your tuna-less “tuna” on toast or in a green salad.

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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.

Aloha, Renée

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About reneeriley

Our blog was begun as a way to share our experiences in China. From August 2010 to July 2011, my husband, Barry Kristel, and I were at our University of Hawaii Maui College sister school, Zhejiang Agriculture and Forestry University in Lin'an, China, a city considered rural because it has only 500,000 people! We had a wonderful time. Then in February 2012, we returned to teach this time at our other sister school, Shanghai Normal University, in a city of over 21 million people. We've made many discoveries. Did you know that now Chinese girls, at least the ones who go to university, for the most part feel they are luckier than the Chinese boys? Did you know that Shanghai saved over 20,000 European Jews during WWII? Do you know how Chinese university students would deal with problems that come up in Dear Abby letters? What's it like to be on the Great Wall of China? Do you know how many Chinese girls had their feet bound and why? And we have recipes from many of the places we've visited. Among others, you can find instructions on how to fry cicadas from one of my ZAFU students and how to make chocolate-Kahlua waffles from my brother Mike in Gainesville. You can also look back to our earliest entry to see what we experienced in Oaxaca, Mexico, in 2006 during the mainly peaceful six months of protest until the Mexican government sent in the troops. Between our stays in China, Barry and I have been on the Mainland U.S. visiting family, friends and Servas hosts as we traveled home to Maui. We share those experiences too. Welcome to our blog! Aloha and Zài Jiàn, Renée and Barry

2 responses to “Quarantine Kitchen: Tuna-less “Tuna””

  1. Rosita says :

    I dislike tuna but I might try that. What if I like the vegetarian option? Who knows 😁 we have to experiment stuff before we conclude if we like them or not. Also, Brasil’s new healthy ministry got off today 🙄 in less then a month.. situation is getting worst and worst. Just hope this Covid19 hell ends soon 🙏🏼💗 why don’t urs post an easy to do dessert recipe to make quarantine less bitter?
    With much love,
    Urs Brazilian friend

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