Mock Tuna Spread

This is from The Mcdougall Quick and Easy Cookbook (which I highly recommend) and by golly if it doesn’t really taste like tuna salad. Great for a snack on a warm day!

1 15oz can garbanzo beans, drained and rinsed
1 stalk celery, finely chopped
1/4 C finely chopped onion
1/4 C finely chpped green onions
1 Tbsp lemon juice
1/4 C tofu mayonnaise

Place beans in a food processor and process until coarsely chopped OR mash with a bean masher. Don’t over process to a smooth consistency.

Place in a bowl and add the remaining ingredients. Mix well. Chill at least one hour to blend the flavors.

Recipe Hint: Add 2 tablespoons of pickle relish to thie spread to jazz it up. We like this spread oncrackers or toasted fat-free crumpets.

Makes 2 cups. Prep time: 15 min. Chilling time: 1 hour.

I highly recommend adding the relish. I also add a shake of paprika. Sometimes I eat it by itself, other times I serve it on toasted whole grain bread with lettuce and avocado. num num.


Published by theveganronin

Chef Owner

6 thoughts on “Mock Tuna Spread

  1. Question, I really want to make mock chicken salad so i thought maybe I would make it with TVP chuncks, bad idea made it taste like i was eating small sponges. I know you have made “chicken”dishes in the past..So, my question for you is: what could I use that would have th same texture as chunks of chicken breast?

  2. Sounds great. Perfect really. And certainly quick and easy. I’ve made an assortment of mock tuna spreads before but none seem to really hit the spot. This might do it. So thanks.

  3. vegan bakes,That is a good question. I have some ideas that I’m going to work with, so stay tuned, I’m making it a mission!I also have a great recipe for egg salad that doesn’t use any tofu! I’ll have to put that up!

  4. to me it isn't “tuno” without CAPERS! i also do a “negg” (no egg) variation where i buy chickpeas in bulk and cook them with turmeric in the water, and add dijon mustard to the mix.

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