Vegan Yuzu Tuna Salad
Preparation time:
Baking / Cooking time:
10 minutes
20 minutes
Tuna salad without the tuna? Oh yes! We’re swapping fishhooks for chickpeas and fruity yuzu – and we promise: you won’t miss a thing. Creamy, slightly tangy, and pleasantly ocean-inspired thanks to nori sheets. Slap it onto crunchy KoRo rice cakes – and the classic original can pack its bags.
0.5 cans
chickpeas3 tbsp.
yuzu mayo, vegan1 Tsp.
mustard2 UNIT
elery stalks, finely chopped1 Whole
small red onion, finely chopped1 Pinch
salt1 Pinch
pepper1 Pinch
garlic powder (optional)1
lemon juice1 Tsp.
nori sheets, ground4 UNIT
rice cakes4 UNIT
tomatoes (for garnish)Step 1/4
In a bowl, mix the vegan yuzu mayonnaise with the mustard, salt, black pepper, nutritional yeast, and garlic powder.
Step 2/4
Stir in the diced celery and red onion. Add a splash of lemon juice and give it a quick taste test.
Step 3/4
Add the chickpeas and roughly mash them with a fork until you get a flaky, tuna-like texture.
Step 4/4
Spread the salad onto rice cakes and top with fresh tomato slices if desired.\n.\n
