You can call this "fish adjacent"! This version of a tuna salad sandwich gets its tang and flavor from pickles and capers. Serve between two slices of your favorite whole grain hearty bread for a simple and satisfying meal!
Even my fish-hating kids will eat this! Thank you!-K. Palermo, New York
For a "sea-adjacent" flavor, we recommend a sprinkling of dulse flakes which gets it even closer to plant-based seafood. We found this originally in Minimalist Baker's Everyday Cooking collection, but have made different versions of it.
"No-Tuna" Tuna Sandwich
For the Salad:
1 (15-ounce) can chickpeas, rinsed and drained
3 Tablespoons tahini
1 teaspoon Dijon or spicy mustard
1 Tablespoon maple syrup or agave nectar
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup diced picke
1 teaspoon capers, drained and loosely chopped
1 healthy pinch each: sea salt and black pepper
1 Tablespoon roasted unsalted sunflower seeds (optional)
8 slices hearty whole grain bread of choice
Dijon or spicy brown mustard
Sliced red onion
Place the chickpeas in a mixing bowl and mash with a fork or masher, leaving a few beans whole
Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (optional) to mixing bowl. Mix gently to incorporate flavors. Taste and adjust seasonings to your preference.
Toast bread, if desired, and prepare any other sandwich toppings of choice such as the tomato and onion.
Scoop a healthy amount of the chickpea mixture (approx. 1/2 cup) onto one slice of bread, top with chosen toppings and top slice of bread and there you go!
Note: This recipe will keep for 4-5 days in the refrigerator if covered. Makes a quick weekday lunch!