Mock Tuna Salad Recipe

Original recipe yields 4 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 1 (19 ounce) can garbanzo beans (chickpeas), drained and mashed. 2 tablespoons mayonnaise. 2 teaspoons spicy brown mustard. 1 tablespoon sweet pickle relish. 2 green onions, chopped.

Ratings: 668
Calories: 220 per serving
Category: Bean Salads

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Method. Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover and set aside at room temperature to let soak for 10 to 12 …

1. Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover and set aside at room temperature to let soak for 10 to 12 hours; drain well.
2. Pulse sunflower seeds and almonds in a food processor until very finely chopped, scraping down the sides of the bowl as you go.
3. Transfer to a large bowl and stir in celery, pickles, onions, dill, maple syrup, lemon juice, kelp, pepper and salt.
4. Serve immediately, or cover and chill until ready to serve.

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DIRECTIONS. Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse …

Rating: 5/5(4)
Total Time: 50 mins
Category: Beans
Calories: 464 per serving
1. Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
2. Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
3. Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
4. Notes This mock tuna salad will last 2-3 days in the refrigerator.

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DIRECTIONS. Drain the garbanzo (chickpeas). Put the beans in a bowl and mash with a potato masher until soft paste-like consistency. Add all other ingredients and mix well.

Servings: 4
Total Time: 15 mins
Category: Beans
Calories: 134 per serving
1. Drain the garbanzo (chickpeas). Put the beans in a bowl and mash with a potato masher until soft paste-like consistency. Add all other ingredients and mix well.
2. Optional : could add tabasco sauce, dried chili flake or black pepper if you like spicier 'tuna' salad.

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Pulse garbanzo beans in food processor 4-5 times or until flakey and slightly pasty (not completely smooth). Transfer to a large bowl. Mix in the rest of the ingredients.

Estimated Reading Time: 40 secs

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2 teaspoon soy sauce. 1 teaspoon kelp powder (optional) ½ salt, or 1 tablespoon miso. pepper, to taste. In a medium bowl, mash the chick-peas coarsely with a fork. Mix in the remaining ingredients, using ½ cup mayonnaise at first, and then adding more as needed. cover and refrigerate. Use on sandwiches or on a bed of salad greens.

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Mock Tuna Salad Print Recipe. Serves: 6-8 Prep Time: 10 Minutes. Nutrition facts: 200 calories 20 grams fat. Rating: 3.5 /5 ( 47 voted ) …

Rating: 3.5/5(46)
Category: Lunch
Servings: 6-8
Calories: 200 per serving

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Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once …

Rating: 5/5(30)
Total Time: 55 mins
Servings: 4
Calories: 128 per serving
1. Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
2. In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

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2 green onions (white and green parts), thinly sliced. 2 tablespoons minced fresh parsley. ¼ teaspoon each onion powder, garlic powder, and paprika. ⅛ teaspoon each salt and black pepper. ¾ teaspoon Worcestershire sauce (see Note) 4-5 tablespoons light mayo (see Note) Instructions. Stir together all ingredients except the mayo, then stir in

Reviews: 25
Estimated Reading Time: 3 mins
Servings: 3-4
Total Time: 10 mins

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Instructions. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. Add tahini, mustard, maple syrup, red …

Rating: 4.8/5(124)
Total Time: 10 mins
Estimated Reading Time: 2 mins

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Raw Mock Tuna Nuts, seeds, seaweed, and kelp come together to create a convincing plant-based take on tuna that can be enjoyed in a lettuce wrap on a sandwich, or wherever you’d use tuna salad. This recipe comes to us from Heidi Liv Tompkins, Co-Founder, CFO, product development manager, Heidi’s Health Kitchen .

Estimated Reading Time: 1 min

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1 can chickpeas (garbanzo beans) drained and mashed 2 T. whipped salad dressing 2 t. brown mustard 1 T. sweet pickle relish 2 green onions, chopped

Rating: 4.5/5(10)
Calories: 138 per serving
Servings: 4

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Mock Tuna Salad is a great option for anytime meal. AT meals are lower in carbs, focusing more on high-quality plant protein plus healthy fats and high-fibre vegetables. Some …

Servings: 4
Estimated Reading Time: 2 mins
Category: Anytime Meal
1. In a food processor, puree the sunflower seeds until they are a slightly chunky pâté. Transfer to a bowl.
2. Mix in the celery, scallions, dulse flakes and dill. Stir well and set aside.
3. Prepare the dressing: In a blender, combine all the dressing ingredients and blend until smooth. Pour the dressing over salad, toss to mix well and serve.

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Mock Tuna Salad. in TV Recipes on June 7, 2020 June 7, 2020 Share Facebook Twitter Pinterest Google+ Email 1. 1. ABOUT THE RECIPE: Mock Tuna Open-Face Sandwiches make a satisfying luncheon entrée, served open faced and garnished with cherry tomatoes and sprouts. Makes 2 servings. 2.

Estimated Reading Time: 2 mins

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Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover, and set aside at room temperature to let soak for 10 to 12 hours; drain well.

Rating: 4/5(1)
Servings: 4

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Tempeh "Mock Tuna" Salad. From Tofurky brand 5 Grain Tempeh package This recipe tastes similar to tuna salad, but is made with tempeh instead! It's great for anyone who doesn't eat tuna, wants to add more whole grains to their diet, or just wants to experiment with tempeh!

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Mock tuna salad recipe. Learn how to cook great Mock tuna salad . Crecipe.com deliver fine selection of quality Mock tuna salad recipes equipped with ratings, reviews and mixing tips. Get one of our Mock tuna salad recipe and prepare delicious and healthy treat for your family or friends. Good appetite!

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Frequently Asked Questions

How to make mock tuna?

Method 3 of 3: Making Mock Tuna Salad Using Chickpeas (Vegan) Download Article PRO

  1. Mash the chickpeas. Open one 15-ounce (425 g) can of chickpeas and drain the water. ...
  2. Dice the celery, carrot, and pickle. Use a sharp knife to carefully dice enough red onion to measure 1/4 cup (40 g).
  3. Add the remaining ingredients. ...
  4. Stir the mock tuna salad and serve it. ...

How to make the perfect tuna salad?

How To Make perfect tuna salad. 1. Peel eggs and place in mixing bowl, chopping up with the back of a fork, so no large pieces left. 2. Open tuna and using lid, squeeze dry (can be saved for kitty). With a fork, pull out into bowl, breaking apart any large chunks. 3. Peel and dice onion into 1/4 inch pieces. Add to bowl.

Is tuna salad considered low carb?

Tuna Salad is super easy to make and the perfect healthy light lunch or snack. Made with tuna, chopped celery, creamy mayo, red onion and lemon juice. It's low carb, paleo, keto and Whole30 compliant.

What is a good tuna salad recipe?

Ingredients

  • 2 cans (6-ounces each) solid white tuna, packed in water, drained
  • 2 hard-boiled eggs, peeled and finely chopped
  • ⅓ cup mayonnaise
  • juice of ½ a lemon
  • 3 tablespoons thinly sliced chives
  • 1 stalk celery, finely chopped
  • 1 tablespoon dill pickle relish
  • 1 tablespoon finely chopped red onion
  • Kosher salt
  • freshly ground black pepper

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