A couple weeks ago I saw this Mock Tuna Salad recipe recommended on someone's blog (whose blog it was now eludes me though), so I thought, Hey, Self, that'd be something yummy to make for lunches for the week, Self. So Self made a batch of "Tuna" Salad and was knocked off her feet by it. But then Self realized that she'd never actually tasted *real* tuna salad before (*gasps of shock and horror*) so she wasn't actually sure it *tasted* like real tuna salad, though it certainly did *smell* like it and reminded her of her mom and her family dog Lucy (whom she was convinced was half-cat since she had a fiendish love of tuna).
Anyways, Self tried to figure out how to get an accurate read on how tuna-esque the mock-tuna salad actually was, and it dawned on her she could save a wee bit for her fellow when he was in town for the weekend. This was a difficult task, as Self kept whittling down the quantity of "tuna" salad left, because it was *that* good. But thankfully there was enough left for him to try out Sunday morning, and lo and behold, despite him being skeptical of it tasting like *real* tuna salad, his eyes got big, and he said, "Well, I'll be damned--this actually *does* really taste like tuna salad" (or some equivalent of that where he didn't sound like an old guy in a fedora).
So yes: Self was correct. This is a damn good recipe. Enough so that Self has *seriously* been going through some serious mock-tuna-salad craving-waves this week, pretty much every meal starting off with the thought: "Damn, I wish I had me some of that Mock Tuna Salad."
Needless to say, Self heartily heartily HEARTILY recommends this recipe.
If you try out nothing else I've posted here in a while, Self recommends you at least try out this one.
- 1(15 oz.) can chick-peas, drained (or 1.5 c. cooked)
- 1/4 cup vegan mayonnaise (the original would call for in-excess of 1/4 c., but 1/4 c. is WAY more than enough--I think I even used only 1/4 c. on a double-batch of this, and it was *still* magnifique, so if you're looking for lower-fat and calories, just add a wee bit at a time)
- 1/3 cup minced celery
- 2.5 T. minced dill pickle (about 1 pickle-slice, give or take)
- 1/2 T. nutritional yeast
- 1 green onion, chopped
- 1 t. soy sauce
- 1/2 t. kelp powder (optional--i didn't use, b/c who the hell keeps kelp powder handy?)
- pepper, to taste
In a medium bowl, mash the chick-peas coarsely with a fork. Mix in the remaining ingredients. Use on sandwiches or on a bed of salad greens.
(Original recipe from Compassionate Action for Animals)