Vegan Tuna Salad

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Vegan Tuna Salad

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  • Show Name

So Many Salads

  • Show Name

So Many Salads

  • Show Date
September 11, 2021
  • Show Date
September 11, 2021
  • Cook

Angelita Hughes

  • Cook

Angelita Hughes

  • Ingredients

Step I - Vegan Tuna blend

  • 2 cups hearts of palm (cut in halves lengthwise and cut into 1/3 inch half moons)

  • 1/2 cup diced celery

  • 1/2 cup diced and rinsed onion

  • 1 Tablespoon vegan oyster sauce

  • In a large bowl add all ingredients, except for the spice blend. Mix with a large fork. Try not to over-mix.

Step II  - Spice Blend

  • ✓ 2 Tablespoon lemon juice
  • ✓ 3 sheets seaweed - from seaweed snack packs
  • ✓ 1 Tablespoon garlic powder
  • ✓ 1 Tablespoon onion powder
  • ✓ 1 teaspoon dill
  • ✓ Place all spices in a spice blender and blend until it all looks like powder

Step II - Dressing

  • ½ cup vegan mayo (I use Hellman’s)

  • 2 Tablespoon deli mustard

  • 1 Tablespoon vinegar from pickles

  • Add spice blend and put all ingredients in a jar, cover with the lid and shake until well incorporated

  • Instructions
  1. Pour the dressing over the vegan tuna blend and gently mix until everything is coated.
  2. Place it in the refrigerator and let it sit for 2 hours or overnight is better.

Perfect for sandwiches, wraps, dip or baked in crescent rolls.

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