Vegan tuna mayo is easy to make, healthy and a great alternative to fish. The texture comes from mashed chickpeas so it’s a nutritious sandwich filling with loads of fantastic flavours.
Do you get into lunch ruts? I do. I’ll spend a week having the same thing every day, from salad or smoothies to soup or a sandwich. My usual sandwich filling is hummus and grated carrot, but again, I get into a food rut with that. Lately I’ve been loving vegan tuna sandwiches. I know, it sounds rather bizarre, but mashed chickpeas make a fantastic base for flavourings and give the sandwich a filling density. Trust me.
Vegan tuna mayo is sooooo easy to make. See those ingredients above? Just mash them all up together and then spread them onto your bread. Simple. You can also make it ahead and keep it in the fridge for a few days. Letting it sit allows the flavours to really develop.
Are you unfamiliar with those little green things above? They’re capers. Little pickled balls of deliciousness. If you don’t have them to hand you can leave them out, but I adore their flavour and love them in vegan tuna mayo. They’re easy to find in supermarkets, but you could substitute with finely chopped gherkins.
- 1 x 400g (15oz) can chickpeas (garbanzo beans)
- 3 tablespoons vegan mayonnaise
- 1 tablespoon finely chopped red onion
- 1 spring onion (scallion), finely chopped
- 15 capers, finely chopped
- 2 teaspoons nutritional yeast
- 1 ½ teaspoons tamari (or soy sauce)
- Small pinch salt and pepper
- To serve:
- Salad leaves
- Tomatoes, sliced
- Bread of choice (I used Genius Gluten-Free)
- Drain and rinse the chickpeas, then coarsely mash them with a fork.
- Add all remaining ingredients and mix to combine.
- Serve on bread with salad leaves and tomatoes.
I’ve used Genius gluten-free bread for my vegan tuna mayo sandwich. They recently got in touch and asked me to try a few products from their range, including seeded brown farmhouse loaf, cinnamon raisin bagels and plain bagels.
They’re the fluffiest of any gluten-free breads I’ve had so if you have an intolerance then they’re definitely worth checking out.
Genius, the number one gluten-free bakery brand in Britain, was founded by professionally trained chef, Lucinda Bruce-Gardyne, who developed Genius bread after failing to find good quality gluten-free and wheat-free bread suitable for her gluten intolerant son. Genius has just three simple rules when adding a new product to its ever-growing range: it has to taste great, it has to be the best quality and of course, it has to be gluten-free.
My family don’t have any issues with gluten, so we’re used to standard bread. Even so, my kids demolished the Genius bagels quickly and my husband didn’t even notice that his morning toast was gluten-free.
The farmhouse loaf has linseed, millet and golden flaxseed and it’s a hearty, rustic loaf. It has a nice flavour and although not the standard texture of bread with gluten, it’s a close comparison and a really great alternative.
Take a look at my other gluten-free recipes, including cakes, breakfasts, main meals, stews and snacks.
Disclosure: Genius commissioned this post. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle.