Bethany's Vegan Kitchen

Fish flavoured “tuna” along with egg free mayonnaise and sweetcorn, this would be great as a sandwich filling, or jacket potato topping, or eat it with a salad

I never liked tuna when I ate fish, but strangely I really enjoy this. It’s also really quick to put together, and would be handy to make lunches with

You’ll need;

1. A 400g tin of chickpeas, drained and rinsed
2. Three tablespoons of egg free mayonnaise
3. A pack of roasted seaweed, we’ll just be using a few sheets
4. Two tablespoons of sweetcorn kernels
5. Two teaspoons of lemon juice

Method;

• Start by very finely dicing the seaweed. I would start with three sheets, then add more if needed. I added five sheets personally. The flavour sometimes varies between brands, but you can always add more for a stronger flavour if needed. Make sure your chopping board is completely dry before you chop the seaweed, if it gets wet you won’t be able to chop it
• Once the seaweed is finely diced you can move on to preparing the chickpeas. Add the chickpeas into a bowl and mash them with a potato masher
• Next, add in all the rest of the ingredients listed. I personally didn’t season this with salt, as the seaweed is already quite salty

  

• Use the fork to fold the ingredients together until well combined, once that’s done it should look like this

  

• Finely dicing the seaweed means it’s more evenly distributed and you don’t have large black looking pieces running through it. So it’s just so it looks a little more convincing

An Optional Extra

To give this a slightly pink colour, and make it look even more like tuna, you can add a few drops of plant based red food colouring. Just add a little (you can always add more, but red tuna won’t look terribly appealing), mix it thoroughly, and add a little more if needed. It’s not necessary, but I prefer how it looks personally