With spring here and summer on the way, this vegetarian variation of tuna salad is light and refreshing! Have it in a bowl with your desired rice/grains, or in a sandwich, with added salad of choice.😊
Serves around 8
For the dressing:
In a high speed blender add:
½ cup light taste olive oil
1 tbsp lemon juice
1 tbsp white vinegar
1 tsp seeded mustard
1 nori sheet, torn up
½ tsp salt – or to your taste
1 tbsp maple syrup
¼ cup bonsoy (soy milk)
2 tbsp GF soy sauce or tamari
1 tsp vegan fish sauce (if you have it, leave it out if you don’t)
Method:
Blend on high speed until emulsified/all ingredients come together to make a mayonnaise type dressing (this should only take 10 seconds or so).
For the salad:
1 small brown onion, finely chopped
1 garlic clove, finely chopped
2 x 280gm tin young green jackfruit, strained and either broken apart/chopped or food processed for a moment to break it up. You want it to still have some texture so be careful not to over process.
2 stalks celery, washed and finely chopped
1 tbsp finely chopped dill
2 tbsp finely chopped chives or spring onion
Method:
Fry off your onion and garlic in a little olive oil until soft, allow to cool.
Prepare jackfruit and place in a bowl.
Add other chopped ingredients, cooked onion and garlic, and dressing, mixing well. Adjust seasoning to your taste, you can add more salt and pepper.
By Louise
@prasadam_eats on Instagram