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Author Notes: This fishless tuna (funa) is really simple to make and tastes like canned tuna in brine. A lot of people like to make vegan tuna out of sunflower seeds or chickpeas, but I get the best result using a combination of the two.
This vegan tuna salad is elevated with the addition of these marinated mixed chickpeas. Suddenly, eating a salad for lunch isn’t the worst thing in the world. So, file this recipe in your list of best vegetarian recipes for lunch or those nights when you just can’t be bothered to cook. It will simultaneously nourish and satisfy you. —Alannah | Kale Mary
For the fishless tuna
- 1/2 cup Chickpeas (cooked or canned)
- 1/2 cup Sunflower seeds
- 2 Marinated artichoke hearts
- 1/2 Red onion, roughly chopped
- 1 teaspoon Apple cider vinegar
- Zest and juice of 1 lemon
For the salad
- 1 tablespoon Dijon mustard
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Nutritional yeast flakes
- Juice of half a lemon
- 3 Gem lettuce, stem removed
- 1 punnet cherry tomatoes, or 4-5 small vine-ripened
- 1/2 Red onion, finely sliced
- BA’s Marinated Mixed Beans (I use 1 cup of cooked chickpeas only in this recipe)
- Radish, to serve
- Dill, to serve
- Add all tuna ingredients to a food processor and process on high until ingredients are combined. You want there to still be some texture, but overall, the tuna should be paste-like. Set aside.
- Combine dijon, olive oil, nutritional yeast and lemon juice in a small bowl to make the dressing. Whisk until combined, then set aside.
- In a large bowl, add lettuce, tomatoes, onion, marinated chickpeas, dressing and spoonfuls of tuna. Mix well to combine, before garnishing with radish and dill.