“Tuna mayo” plant-based
The classic revisited in a surprising 100% plant-based version
Ingredients for 12 toasts or 4 sandwiches
For the “tuna mayo” topping:
240g of cooked and drained chickpeas
125g of artichoke hearts
30g of red onions
3 tablespoons of vegan mayonnaise
1.5 tsp of mustard
3 tablespoons of cider vinegar
1.5 tsp dill
1.5 tsp of capers
3 tsp of pickles
1.5 tsp of seaweed flakes
Salt, pepper
For plant-based mayonnaise:
125ml of unsweetened soy milk
1 tbsp of mustard
1 tbsp of apple cider vinegar
1 tsp of salt
190ml of neutral oil
12 toasts or 4 sandwiches
Prepare the plant-based mayonnaise:
Place the soy milk, vinegar, mustard, and salt in a bowl and blend with an immersion blender. Gradually add the oil until you obtain a thick consistency.
Prepare the “tuna mayo” topping:
Thinly slice the artichoke hearts. Roughly mash the chickpeas with a fork in a bowl. Finely chop the red onion and dill. Thinly slice the gherkins. Roughly chop the capers. Add all the ingredients and mix well. Taste and adjust the seasoning.
Top on toast or in a sandwich. Enjoy!
