Vegan Tuna Fish
The History behind the Tuna
Tuna and I go way back; I don't remember the age I was when I first had tuna. My mom loves tuna so it was something I'm sure I've had since I was too young to remember. However, I have a distinct memory of when I first had it and decided I loved tuna.
My mom and I stopped at a Subway and it was my first time going to a Subway. Being young I didn't know what I wanted. So I asked my mom what she liked and she proceeded to tell me some of her favorites and what was on them. So I choose something that I was familiar with.
Tuna on Italian garlic and herb toasted with mayonnaise and lettuce with American cheese. Not anything real special. It became, at the time, this little girl's favorite lunch. Ever since then, whenever I would see tuna on the menu at cafes, delis, or sandwich shops that was my go to for lunches. My mom would also pack me those little tuna to go cups for school lunches every once in awhile. The ones that had a little cup of tuna with crackers and a little spoon to spread the tuna around, I loved them.
When I was a little bit older my mom would take me to work with her some days. I got to spend the day kind of hanging out with her even though she was at work. But one of the best parts was my mom would take me to this little deli by her work and we would both get tuna sandwiches and just talk about random things and just hangout.
Tuna was never something I thought I could turn vegan. Good thing I was totally wrong and my vegan lifestyle shocked me again! I can't take all the credit for this one I found a recipe in the oddest of places that helped me. One day about a year ago I was looking for a vegan protein for when I started hitting the gym again. I stumbled upon a vegan protein powder made by Vega. They didn't just sell vegan protein powders and pre-workouts, they also have a whole bunch of healthy vegan recipes. That is how I learned the magic of chickpeas.
Time To Get Baked
- 1 can of chick peas drained and rinsed
- 1 cup of Vegan mayonnaise (I used Hampton creek)
- 2 tsp of Yellow Mustard
- 2 Tbsp of Sweet relish
- Salt & Pepper
- In a food processor, blend chickpeas so that you have small pieces and chunky pieces.
- Then in a medium bowl add chickpeas mayonnaise, mustard, sweet relish, salt & pepper. Stir
- Chill in the refrigerator for at least an hour.