Posted by Patrick on December 28, 2016Tweet
Rainbow Tuna Salad
By Patrick Jerome
For the listed recipe, I was using Sophie’s Kitchen Vegan Toona, but you omnivores can substitute tuna.
Per can of tuna (6-8oz size)
2-3 celery sticks, preferably from the center, with leaves attached
1 small red onion or ½ regular red onion or 1 bundle green onion
½ bell pepper
1 jalapeno pepper (deseeded)
1 heaping tablespoon vegenaise (I actually recommend vegenaise over regular mayonnaise in all recipes, but you can do what you wish)
1 tablespoon mustard. I recommend Sweet & Sauer’s fermented mustard
1 heaping tablespoon Sweet pickle relish
Black pepper, coarse grind, to taste
Open your tuna (or toona) and drain it. You can leave a little of the oil or water, but don’t leave much. Also, be aware that your cats will take notice of this, if you have cats.
Throw this into a suitably sized bowl. You’re going to wind up with equal amounts tuna and OTHER, so plan accordingly. If you are very bad at planning, you’ll ignore that advice, so don’t worry!
FINELY chop your celery, red onion, and bell pepper. The finer the better. Dice, chop, and re-chop. Add that to your tuna/toona.
Deseed your jalapeno pepper if you don’t want this to be HOT. I recommend a deseeded jalapeno for this recipe. Add that.
Add the relish, mustard, and vegenaise. I recommend vegenaise due to the consistency (it’s thicker) and the lower oil content. Whatever you choose, mix thoroughly. I recommend a fork to break up all those chunks.
Add black pepper to taste, Serve on crackers, celery, chips, toast, sandwiches (with lettuce, pickles, and red onion) or bell pepper slices.
Other potential additions for your tuna salad:
Capers, diced banana peppers, olives, hard-boiled egg (obviously that’s not vegan)