Inspired by Tempeh Tuna Salad Recipe on Onegreenplanet.org

You might find this really weird, but for the longest time the only dish I could honestly say I missed after I became a vegetarian was tuna salad. My grandfather used to make it for me all the time when I was a kid, and it just reminds me of being home, it reminds me of lazy summer days, and it reminds me of him.

There was a vegetarian restaurant on South Beach in the early 90’s called Naked Earth. I was delighted when I learned that they served a Tempeh “No Tuna” salad sandwich with fakin’ bacon. It was the thing of legends. Naked Earth was the coolest place and the first vegetarian restaurant I ever went to; they had live music and just overall the best food and most eclectic staff. I remember eating at that restaurant weekly, if not sometimes daily when I worked in downtown Miami. When they closed down, I remember the sadness of thinking that I’d never taste (fake) tuna again.

This recipe is really the best of both of these worlds. I’ve taken my grandfather’s tuna recipe and mixed it with a tempeh tuna recipe and the result is nostalgic bliss. Good food can do that. It floods you with memories of your youth, or just of a different time and brings you right back to those moments. This recipe not only helps me to relive the past, but allows me to enjoy the present; a present that includes delicious faux-tuna. Enjoy!

Makes 4-6 servings

Ingredients:

1/2 C roasted sunflower seeds

1/2 C roasted almonds

3 oz. fresh squeezed lemon juice

1/2 C water

2 TB mayo (vegan or otherwise)

4 oz. (1/2 package) of original tempeh crumbled

1/8 medium sweet onion diced

1 green onion diced

1 large or 2 small celery stalks sliced into ribs

1/2 large green apple diced

3 TB (approx. 7 chips) minced hot and sweet pickle chips (preferably Wickles Pickles)

1/4 tsp Kosher salt

pinch of Black pepper

Directions:

In a blender (or food processor) puree sunflower seeds, almonds, lemon juice, mayo and water into a pâté. Consistency should be thick, chunky and tuna-like. Crumble tempeh into a large bowl. Add onions, celery, apple, pickles, salt, pepper and nut pâté. Then combine all the ingredients with a rubber spatula. You can serve immediately but I prefer to refrigerate for 1 hour prior to serving in order to allow the flavors to fully meld and come together. Serve on whole wheat toast, crackers, celery stalks or any other way you like. Enjoy!



Nutrition facts per serving (6 servings) with Just mayo

Calories: 199

Fat: 15 g

Potassium: 191 mg

Carbs: 13 g

Fiber: 4 g

Sugars: 5 g

Protein: 8 g

Vitamin A: 2%

Vitamin C: 15%

Calcium: 5%

Iron: 7%

[metacook type=”name” display=”none”]Faux-Tuna Salad[/metacook][metacook type=”description” display=”none”]Classic tuna-salad flavor and consistency without any actual tuna. Perfect for sandwiches or as a dip with crackers.[/metacook][metacook type=”prepTime” display=”none”]15-20 min[/metacook][metacook type=”totalTime” display=”none”]20 min[/metacook][metacook type=”yield” display=”none”]4-6 servings[/metacook]