I was always a huge tuna fish lover. I loved fresh tuna too, but there were periods in my life where I would live on tuna fish. And I’ve always liked it very simple. When I was a little girl, I just used mayo…hold the celery, hold the onions. Sometime after college, a friend suggested Dijon mustard. My world was forever changed! I’ve come to accept the celery and onion in my old age, but I don’t often bother with it. My recipe is still totally simple—tuna, Dijon, mayo.
In going plant-based, I thought tuna fish was one of those things that I’d end up having every once in a while when I was really dying for it and it was the only viable option. Aside from it being delicious, it’s so easy—open the can, add stuff, so simple! I really didn’t think I could find something that would be a good substitute in terms of flavor AND ease.
Enter the chickpea. The chickpea really is the most amazing food ever, and it turns out, it’s a great substitute for tuna fish! Open the can, mash it up, add Dijon and Vegennaise, et voila! I added some scallions just to be a little fancy, but it really didn’t need it. No recipe; it’s really just however you like your tuna, use chickpeas instead. It’s definitely mushier/moister than tuna, but having mush instead of death in my mouth is a welcome trade-off! So next time you think “tuna?”, you can say “tu-nah!”
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