Print

Better "Tunafish" Sandwich

This better "tunafish" sandwich has all the great texture and taste of this classic sandwich without any animal products. Whether you're vegan or not, this combination of crisp onions and celery with coconut and chick peas makes for a delicious guilt-free lunch that I'd argue tastes better than the original tunafish sandwich.

Course Salad, Sandwich
Cuisine American
Level Beginner
Main Ingredient Nuts, Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 sandwiches

Ingredients

  • 1/2 cup dried shredded unsweetened coconut
  • 250 grams cooked chickpeas (drained)
  • 1/4 cup vegan mayonnaise
  • 1 tablespoons soy milk
  • 1 tablespoon tahini
  • 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon dijon mustard
  • 75 grams celery (1 small rib, diced)
  • 40 grams red onion (1/4 small onion, minced)
  • 65 grams dill pickles (1 small pickle, chopped)
  • 9 grams flat-leaf parsley (a few sprigs, minced)
  • ground black pepper (to taste)

Instructions

  1. Add the coconut to a pot along with a cup of water. Cook the coconut for 30-40 minutes, or until it is no longer tough and dry. Add more water if needed. Drain well.
  2. Add the cooked coconut and drained chickpeas to a food processor and pulse a few times until the chickpeas are chopped up into crumbles but not so long that it turns into a paste. You can also use a potato masher.
  3. Add the vegan mayonnaise, soy milk, tahini, nutritional yeast, mustard, celery, onions, pickle, parsley and black pepper. Stir to combine
  4. Serve between two slices of bread.