Very Tasty Mock Tuna Salad Recipe (Vegetarian)

I’ve been a vegetarian for about three decades, and in all of that time I’ve not really felt like I was missing out except when it came to one thing: tuna salad. It’s almost a staple dish in my house since I was a kid, long before vegetarianism entered the picture. Every summer, I’ve looked on as family members have indulged. Lately, though, I found that my looking on was more longing than in the past. I was missing tuna salad.

Fortunately, these days we have the informational super-interweb thing. I quickly stumbled upon this site with a recipe that was simple and seemingly sensible. (It was an adaptation of the recipe found here.) I have to say, that this is a very good and easy substitute for the original. It smells and tastes a lot like tuna salad. I highly recommend it.

Like most cooks, I have my own opinion on the recipe itself, so this is my version of a recipe that you really should try:

Mock Tuna Salad

1 can (15oz) –	Chickpeas (garbanzo beans), drained
2 tbs –	Mayonnaise (can use vegan)
1/3 c (approx 1 rib) –	Celery – minced
2-to-2.5 tbs –	Dill relish (not sweet relish – can substitute minced dill pickle)
0.5-to2 tbs –	Nutritional Yeast
1 –	Green Onion (scallion) – chopped
1 tsp –	Soy Sauce
1 pinch –	White pepper (to taste)

Coarsely mash the chick peas on a plate with a fork. I find using a standard paper plate and 1/3 of a can of chickpeas at a time makes the task pretty easy. Transfer the mash to a bowl.
Add the remaining ingredients and turn with a fork until everything is well mixed.
Serve immediately or (if you have the will-power) chill for several hours to allow the flavors to meld.
Makes approximately 2 cups

Notes: You can subtly alter the flavor with the amount of nutritional yeast you add. I find that 1/2 tbs is sufficient, but if you want more who am I to tell you different? Also, be mindful that the soy sauce is 1 teaspoon — you don’t want to goof that up and add too much. The dill relish, too, should be used judiciously lest it overwhelm. I think 2 tablespoons is a good balance, but a little more isn’t bad, either.