This Vegan Tuna Salad Sandwich makes a vegan twist on a popular, yet fishy kind of sandwich. Just another example of how you can be vegan and enjoy a variety of tasty dishes! I never was a fan of tuna salad. In fact, I never liked fish much at all. It was just too…fishy. Comedian Jim Gaffigan makes a hilarious point about eating fish. Here’s an excerpt from his show, Beyond the Pale:
How can you tell when fish goes bad? It smells like fish either way! ‘Well, this smells like a dumpster…let’s eat it!’ No one really likes fish, they just won’t admit it. It’s like, “I like fish just as long as it doesn’t taste like fish.” I’ve got news for you. I don’t think you like fish. I’m almost positive that fish…is supposed to taste like fish. Actually, do you know what’s really good on fish? Anything that kills the taste of fish. How about relish and a gallon of mayo…that’ll do the job. What if we squeeze a little lemon, wrap it in seaweed and cover it in soy sauce! — Jim Gaffigan
Thanks, Jim, I’m glad to finally realize I’m not the only one who doesn’t like fish. So sure, this means fish was easy for me to give up, but not only because I don’t like the taste of it. Commercial fishing is such an environmentally destructive activity. Some scientists estimate over 1,000 sea mammals are killed every day as a result of commercial fishing. Now I’ve got a way to have “Tuna” salad…and eat it too. No more gross, fishy taste and no heavy ecological toll on the ocean too! What’s the secret? The unpretentious chickpea.
Also, check out my video on making Chickpea Salad!
I first saw the recipe for Tunaless Salad on the VegNews site posted by my friend, Allison Rivers Samson. I was a bit skeptical at first, but was soon enjoying my first of many tasty Vegan Tuna Salad sandwiches. Vegan Tuna Salad is so easy to put together and so incredibly satisfying. It’s my summer staple dish, especially for lunch. Interestingly enough, it has the same color, the same, look, and even a similar texture to a tuna salad sandwich, but (thank goodness) the vegan version comes sans the fishy taste!
I like it so much I even created a Vegan Tuna Melt too! Spread the Vegan Tuna Salad on a healthy bun (toasted or not) and top with kale, and maybe even a sliced tomato. Save a fish, save the ocean, and enjoy great flavor all the same time!
- 15 oz can chickpeas (garbanzo beans), rinsed and drained
- 1 tablespoon mustard
- 2 tablespoons sweet white miso paste (Westbrae Mello Miso is my favorite and is sold at our local grocer)
- ½ cup vegan mayonnaise
- ¼ cup green onion, finely chopped
- ½ cup red (or green) bell pepper, finely chopped
- 1 clove garlic, minced (or 1 teaspoon garlic powder)
- ¼ cup sweet pickle, finely chopped (relish works here too)
- 1 teaspoon celery seeds
- 1 teaspoon sea salt
- fresh tomato slices (optional)
- In a medium storage-ready bowl, mash the chickpeas with a fork. You don't need them all completely mashed, but mostly.
- In a small mixing bowl, combine the mustard, mayo and miso paste and stir together until well combined. Add the remaining ingredients to the mayo mix and stir well.
- Combine the mayo mix to the mashed chickpeas and stir until everything is all meshed together nicely. You can place the lid on your container and refrigerate to let the ingredients settle, or feel free to dive right in.