“Tuna” Salad, 100% Veganized, Oil-free, GF,

Oh, how delicious while saving the fishes! 😉

This recipe I created for a mock tuna salad utilizes Dulse flakes. Dulse is a sea vegetable and offers the ‘fishy’ flavor many people enjoy in their tuna. I can admit it’s been so many years since I last tasted a seafood product, that I may not accurately be able to recall the exact tuna flavor, but I think this recipe is a great blend -and delicious- whether or not it holds an exact match to the tuna flavor one may be used to. After all, you just saved a life from being killed for your pleasure, and kept harmful metals and potential radiation (Fukushima after-effects come to mind…) out of your body by choosing this healthy option!

Dulse also offers essential trace minerals, including iodine-great for those of us with thyroid issues looking for a natural iodine source. If you’re new to a plant-based lifestyle, or are trying this with finicky kids, do at least try to mix half of this recipe with half of your tuna as a starter, and aim to eliminate the seafood 100%. Though I personally did not struggle with giving up animal products in any way, I understand it can be a journey for some family members-especially those with certain health concerns-to accept this way of life. Remember: any positive choice you make (even slowly adapting by consuming one less animal-product-containing meal per day), is a great help to your body, the environment, and the life of an animal.

The Dulse flakes I use are organic, tested for: minerals, petroleum, radiation, and contaminants-according to the company’s ‘responsible’ packaging. I have zero affiliation with them, but you can read more about this brand at www.seaveg.com

I used my own pickled vegetables (search for ‘pickled’ on this site for the recipe), but you can use commercial pickles or relish if that’s what you have on hand.
To serve your tuna, I recommend plating over mixed greens or on a fresh cucumber, in a tomato, on a dehydrated cracker, or with homemade bread of your choice. Enjoy!

Photographed method:
(NOT PICTURED: Stone-ground mustard, sea salt, and alternative serving considerations: mixed greens/crackers/breads/tomato, vegan mayo, radishes, pickle relish, etc.)

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To begin, lightly pulse (or hand mash) the chickpeas, sunflower seeds, and 1 tsp of Dulse flakes, keeping a lot of texture for that fishy mouthfeel we are after.
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Stir in diced onion, fresh dill, pickles, and other fresh ingredients.

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Add 2-3 Tablespoons of stone-ground mustard for starters; more can be added to taste. Drizzle with fresh-squeezed lemon, and if desired, add additional Dulse, sea salt, cracked black pepper, or more toppings of your choice, to taste. I do not care for vegan mayo, but feel free to add it to your dish, if you are a fan. Vegan mayo can offer the oily mouthfeel that some fattier fish varieties contain. I am looking to reduce oil intake and so, skipped this option. You could also sprinkle in a touch of olive oil for the same effect.

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Plate and enjoy!

My Recipe

One BPA-free can of garbanzo beans (chick peas) drained and thoroughly rinsed

  • 1/2 small red onion, diced
  • 1/2 small white onion, diced
  • fresh dill- amount to your liking
  • Dulse flakes, about 2 TBSP
  • approximately 1/4 cup of dry-roasted, salted sunflower seeds
  • 1/2 fresh lemon to squeeze (optional)
  • 3-4 medium pickles, diced
  • stoneground mustard -3-5 TBSP
  • One BPA-free can of garbanzo beans (chick peas) drained and thoroughly rinsed
  • Additional considerations (optional): fresh tomatoes, mixed greens, cucumber, vegan mayo, crackers/breads,
  • fresh cracked black pepper and salt to taste

Additional Info

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