Thanks to contributor Grace Carrin, we have this tasty mock tuna recipe. Flavored with dulse, it truly has a seafood taste.
Makes about 2 cups of tuna salad.
Ingredients:
- 1/2 of 15 oz can chickpeas, rinsed and drained
- 1-14 oz can artichoke hearts in water (or 1 large fresh artichoke)*
- 1/2 tsp low sodium soy sauce
- 1/4 tsp lemon juice
- 1/2 Tbsp onion powder (or 1/2 small onion, chopped)
- 1/2 tsp rice vinegar, seasoned or plain
- 1/2 Tbsp celery seed (or 1/2 stalk of celery, chopped)
- 1 Tbsp nutritional yeast
- mayonnaise to taste
- 1-3 tsp dulse granules or to taste
Directions:
- In food processor, pulse chickpeas to a mealy consistency and put in a large bowl.
- Drain and squeeze all water from the artichokes. Pulse in processor lightly to get tuna look. Add this to the chickpeas. (If using a fresh artichoke, see below.*)
- Add soy sauce, lemon juice, onion powder, rice vinegar, celery seed, and nutritional yeast; blend well.
- Stir in mayonnaise a little at a time until just right. Add dulse to taste. Blend well. Serve on toasted bread or crostini and top with sprouts, or mound on a lettuce and tomato salad and garnish with lemon slices.
*If Using Fresh Artichoke: Wash the artichoke carefully and shake upside down. Trim the stem and place the artichoke, stem side down, in a large pot with two inches of water. (The stem can be peeled and added to the pot.) Bring to boil over medium. Reduce heat, cover, and simmer 45 minutes. Allow to stand until the artichoke is cool enough to handle. Drain well and pull off each leaf one by one, scraping off the meaty bottom of each leaf and placing it in a bowl. Then use spoon to remove the thistley choke from the artichoke heart; discard choke. Cut up the artichoke heart and stem; add to bowl and proceed with recipe.