It's now easier than ever to enjoy fishless tuna as a vegan - all you'll need for this recipe is artichoke
Ingredients
- 2 cans artichokes whole or quartered packaged in brine, not marinated
- 1/4 cup vegan mayo
- 1 tsp yellow mustard
- 1/2 red onion
- 2 stalks celery finely diced
- 2 spears dill pickle finely diced
- 8 cherry tomatoes
- 1/4 tsp black pepper
- 1/8 tsp salt if desired (taste first)
- 8-12 sliced sandwich bread
- 4-6 large lettuce leaves
Instructions
- Open the cans of artichokes and drain the water well. Use your hands to squeeze our the majority of the brine, and place artichokes into a food processor. Pulse 8-10 quick times until the artichokes look roughly shredded (should be a tuna-like consistency). Do not over-blend
- In a medium bowl, add the shredded artichokes, vegan mayo, yellow mustard, diced onion, diced celery, diced pickle, tomatoes, and black pepper. Mix with a spoon until thoroughly combined
- Lightly toast bread. For each sandwich, lay a large piece of lettuce on the bottom slice of toasted bread and top with a generous layer of artichoke “tuna” salad. Top with the other piece of bread, cut in half using a sharp knife (if desired), and enjoy