Mock Tuna Salad

What a surprise! As I was preparing it, I thought it was “iffy”; although, I added little more sweet relish, a spear of kosher dill pickle chopped and garnished with dill weed. The next day, I made it as a sandwich with lettuce. Boy, what a NICE surprise… Take heed to some of the past and present reviews…. This chic pea spread is an overnighter for sure… let it marinate the flavors. I made the mistake of throwing out the recipe after it was prepared and I have come back and copied it. It is delicious…

I made this! It was good!

Quick and easy! I didn’t have scallions, so I used sweet white onions. No spicy mustard, so I used regular yellow. Otherwise, followed the recipe exactly. Delicious! My husband and I have been vegans for 10 years and when we added vegan “cheese”, this reminded us of our “tuna melt” days! Will definitely make again!

This was so much better than I thought it would be!

I made it as written, except that I didn’t measure mayo, mustard or relish. I liked it. Since going vegan, I have missed my tuna as it was a quick go-to lunch for me to take to work.

So good! I make it with vegenaise the soy free one, tastes the best in my opinion. Instead of mayo. Which makes this healthier and also Vegan! Which I’m not vegan, but I try to make things vegan if I can, So delicious. Enjoy it

I really enjoyed this “Mock Tuna Salad.” I would certainly make it again. Thank you NICE_GIRL1965 for sharing your recipe.

I made it and it doesn’t taste like tuna fish but I did like it. I just became a Plant Based vegan and its a good substitute. I used part vegan mayo and part avocado and cumin, onion, garlic salt and tahini in vitamix.

Very easy! Delicious! Not convinced it tastes like tuna, however, pleasing none the less. Will make again.

Wow! delicious, I added yellow mustard, lemon pepper, sweet relish and capers, did not rinse the garbanzos.

Wanted to eat the whole bowl! This is going to become a lunch staple. I used vegan mayonnaise – Vegenaise.

I made this a five star for myself. I suspect that the added ingredients as-is are better if you purée your beans. If you lightly mash them (like I did) I feel it needs more moisture and flavor. So I increased the dressing by 50% (3 TbSP of mayo for example). I also added 1/4 tsp of Old Bay (Chesapeake Bay) Seasoning because that just screams “seafood!” to my old taste buds.

Since becoming vegan about a year and a half ago I struggle with weekday lunches that I can bring to work with me. This recipe is easy and quick and easy to modify depending on what I happen to have on hand. I always add about a half teaspoon of roughly chopped capers to give it that salty “fishy” taste, and sometimes add chopped celery. It even makes s great dip for crackers!

I love this. But actually make changes! I usually use vegan mayonnaise. No mustard but will try it. And don’t like the relish. I just do celery and green onion. And yes, use the food processor. Its good on toasted english muffins. I have served it to people not telling them it is vegan. Just tea sandwiches. Some like it and some don’t. No one asks what it is. And yes, my carnivore hubby loves it, thinks he’s eating healthy to make up for all his bad habits.

Excellent alternative salad from a present (?) tuna fish lover!

This is great, because you can customize it for a variety of flavors. I made two versions. The first was this recipe exactly except a swap for vegan mayo and chow chow instead of sweet relish. I added some dill and a bit of juice from a jar of dill pickles to give enough moisture to cut back on amount of mayo and also some Dijon mustard on top of the spicy brown. It reminded me of a dressing I make to marinade chicken or salmon in. It was delicious! Also, made one swapping the relish with celery.. a bit of vegan mayo and lite ranch and a good pour of franks red hot sauce for a buffalo “chicken” wrap. SO good!

LOVE IT!

Wow!! This was amazing! I made it as written! I ate it on top of an everything bagel thin! I am just starting the process of being a vegetarian and what an excellent way to begin my new journey!!

Tastes incredible! I used Vegan ‘Just Mayo Garlic’ instead and rolled it up on Flat Out Flatbread (ranch flavored) along with sliced Persian cucumbers and sliced avacodo. Delicious!

This is delicious. I admit; instead of sweet pickle relish I went with a dill pickle, (I hate sweet pickles – yuck!), left out the shallots (subbed in onion powder instead), and used regular mustard instead of spicy (didn’t have it to hand – otherwise would have loved to use spicy mustard). These came out tasting more like deviled eggs than tuna, but that actually works BETTER for me. This is going to be a diet staple for me; thanks for the recipe!

Absoultely delicious! For me, this is a keeper! Simply wonderful!