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  • Writer's pictureYiannoulla Burness

Quick and Easy Vegan Tuna

A delicious chunky spread that has a taste of the sea.

This versatile filling is quick and easy to make. Use it to dress up a sandwich, use as a layered filler in a wrap. Use to make appetisers and canapés. Blend until smooth and toss in a salad.

Cucumber and Watermelon Radish Canapés


EQUIPMENT: mortar and pestle or food processor, medium size mixing bowl


RECIPE

175g or 1 cup cooked chickpeas

53g or 1/3 cup or 1 stick of finely chopped celery

28g or 1 large dill pickle finely diced

15g finely diced capsicum

1 tablespoon finely chopped red onion

2 teaspoons lemon juice

100g or 1/2 cup plant based mayonnaise

1 teaspoon dijon mustard, optional

1 teaspoon garlic powder

1 teaspoon salt

10g or 1 cup tightly packed nori (edible seaweed) cut into thin strips


METHOD

*smash chickpeas in a mortar and pestle or pulse in a food processor. Don't over process the chickpeas you want some texture, keep it chunky.

*Place the chickpea mixture into a mixing bowl and add the rest of ingredients.

*Mix to combine, adjust flavouring as needed.

*Ready to eat will keep a few days in the fridge.

Vegan tuna spread a top a slice of sough dough bread, garnished with micro greens.

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