Anyone who knew the childhood version of me, knows I used to LOVE tuna sandwhiches. It might have been my most common choice for lunch, especially as a teenager. This Vegan “Tuna Salad Sandwich” encompasses everything I used to love about tuna sandwhiches. It is super simple to make, and keeps well in the fridge. Perfect for easy, make-ahead lunches.
I know there are a ton of “chickpea tuna salad” people out there. Yeah, chick peas are cool and all, but they do have a very strong flavor. The thing is, I don’t like my “tuna salad” to taste super chickpea-ish. Thats why for my version, I prefer great northern beans. They are milder, softer, and take on the flavor of whatever you mix them with.
This recipe is my personal favorite, but feel free to customize to your taste. There are so many tuna salad styles out there. If you like chopped pickles added, green onions, or bell peppers, relish, hot sauce etc. Play around with it and see what makes it perfect for you.
- 1 (14 oz) Can Great Northern Beans
- 1 Stalk of Celery, Finely Diced
- 1 Small White Onion, Finely Diced (1 Tsp Onion Powder If you’re feeling lazy)
- 1/3-1/2 C Vegan Mayo
- 1 Tsp Lemon Juice or Pickle Juice
- Salt To Taste (I do 1/8 tsp)
- Black Pepper (I like alot, but start with a pinch)
- Small Squeeze Of Mustard (optional)
- Nori Flakes (for fishy flavor, optional)
- Toasted Bread Slices
- Sliced Tomato
- Lettuce Leaves
- Avocado Slices (optional)
- Drain and rinse can of beans. Make sure they are drained well. Add to a medium sized bowl. Mash with a fork or potato masher until beans are just mashed, but have a little texture left. Don’t mash excessively or you’ll end up with a paste.
- Add in celery, onion, lemon juice, salt, pepper, mustard, nori flakes (if using), and mayo. Fold ingredients together until well mixed.
- Spread mixture onto toasted bread. Garnish with tomato, lettuce, and avocado (if using).