Plant-based Tuna Salad Bites

For the Tuna Salad

1. Dice the onion and finely chop the dill if fresh​
2. Flake the plant-based tuna into a bowl, before adding in mayonnaise (see below), onion, dill, salt and pepper to taste​
3. Slice the cucumber into rounds (thin enough to eat in one bite, but thick enough to hold the mixture)  and arrange on serving platter​
4. Spoon the tuna salad on top of each round and garnish with dill​

For the Plant-based Tuna

(If not using pre made)

1. Bring a small pot of water to a boil and add jackfruit, leaving for 15 minutes until tender​
2. Drain and cool jackfruit before thoroughly chopping or pulsing in a food processor​
3. Drain and rinse canned chickpeas before placing in a bowl.​
4. Roughly mash chickpeas with a fork​
5. Mix in jackfruit​
6. Use this mixture in Step 2 above

For the Mayonnaise:

1. Add the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined either in a food processor or by hand; or, for a vegan version, try using the liquid from one can of chickpeas (aquafaba) instead of eggs​
2. Continuing to whisk/blend, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken​
3. Once the oil and eggs are coming together, add the oil a bit more at a time, while being careful not to split and curdle the mixture by adding the oil too quickly​
4. Once all the oil has been whisked into the eggs and you have a thick mayonnaise, whisk in the vinegar or lemon juice and season to taste ​
5. Keeps in the fridge for two days

Notes:

1. Loma Linda Tuno is a processed food made from the below ingredients, some of which may have a negative health impact. It is included in this recipe as a representation of the artificial food products in development to replace traditional forms of seafood. It is intended to stimulate conversation, rather than as a food recommendation.​

Ingredients: Textured Soya Protein (50%), Water, Soya Oil, Rice Vinegar, Sugar, Rice Flour, Yeast Extract, Natural Onion Flavouring, Salt, Thickener (Xanthan Gum), Non-Dairy Creamer (Maltodextrin, Sunflower Oil, Flavouring, Dextrose), Black Pepper, Vegan Fish Flavour (Yeast Extract, Maltodextrin, Flavouring)​

2.  Mayonnaise is surprisingly quick and simple to make. In addition to having a fresher, brighter flavour, it avoids the use of ultra-processed seed oils, such as rapeseed/canola oil or sunflower oil, and preservatives contained in store-bought products. ​

Sources:

Bolanos, L. (2014). Tuna Salad Cucumber Bites. Healing and Eating. Available from: https://www.healingandeating.com/2014/07/tuna-salad.html (Accessed on 30 October 2021)​

Good Food team. Basic Mayonnaise. BBC Good Food. Available from: www.bbcgoodfood.com/recipes/basic-mayonnaise (Accessed on 30 October 2021)​

Inspired Taste. Easy Homemade Vegan Mayonnaise. Available from: https://www.inspiredtaste.net/51263/vegan-mayonnaise/ (Accessed on 30 October 2021)​

Sarah’s Vegan Kitchen (2017). “Tuna” Salad w/ Jackfruit & Chickpeas. Available from: https://sarahsvegankitchen.com/recipes/vegan-tuna-salad/ (Accessed on 30 October 2021)​

Schuitema, O. (2018). Climate Change as Seen Through Atlantic Bluefin Tuna. Miami University Shark Research. Available from: https://sharkresearch.rsmas.miami.edu/climate-change-as-seen-through-atlantic-bluefin-tuna/ (Accessed on 30 October 2021)​