I’m a Gen X’er. I grew up watching shows like Alf and Perfect Strangers, loved crafting mix tapes for all my friends with all of Madonna’s greatest hits, and constantly dreaming about my first date with Jake Ryan. I also enjoyed eating only the finest eighties foods like homemade tuna sandwiches on white bread. I would basque in the glorious concoction of combining canned tuna with creamy mayo, chopped celery, and slathering it between two pieces of pillowy-soft bread. There’s a sort of nostalgia when you can comfort yourself with a simple bite of food and it throws you back to those happy memories. Food has a subtle way of doing that and I find it almost cathartic to test recipes that spark those joyous childhood memories. Pan to 20 plus years later and while I still love the flavors of a scrumptious tuna salad sandwich, I just had to find a way throw me back to those times.
This simple and grown-up version of my No Tuna-Tuna Salad Sandwich hits all the feels and it’s as easy as Kelly on Married with Children. Kidding. But seriously…go make this sammie and turn on some Madonna.
Hope you enjoy and leave your comments below! Also check out more recipes on my Instagram @KariKarchChef
PrintKid Friendly: No Tuna-Tuna Salad Sandwiches
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Total Time: 10 minutes
- Yield: 2–4 servings 1x
- Category: Between Bread
- Cuisine: American
Ingredients
- 4 slices whole wheat bread
- 1 can chickpeas, drained and rinsed
- 2 stalks celery, diced
- 1/4 cup vegan mayo (or 1 avocado for WFPB)*
- 1 Tbsp. yellow mustard
- 1 Tbsp. pickle juice
- 2 dill pickles, diced
- 1 spring onion, diced
- 1 sheet of seaweed paper (nori), torn into pieces
- 1/4 tsp. celery salt
- 1/2 lemon, juiced
- Sea salt and black pepper to season
- 1 large tomato, sliced
- butter or bib lettuce
- 1/2 avocado
- 1/4 red onion, sliced
- Hot sauce if you’re feeling frisky
Instructions
Toast bread slices. In a food processor, pulse the chickpeas with the celery, mayo, mustard, pickles, and pickle juice. Scrape down the sides. Add in the remaining ingredients and pulse till combined. Just be sure not to mix it too much or it will turn to a paste. Taste for seasonings. Place one to two pieces of lettuce on a piece of toast, add on a slice of tomato, and a scoop of the ‘tuna’ mixture. Top it off with a couple slices of avocado and some hot sauce. Finish with another slice of bread. Eat. Enjoy. Carry on with life.
Notes
You can substitute avocado for the mayo if you want to keep this recipe whole food plant based and if you are not into bread, swap it out for a lettuce wrap and serve it with some fresh fruit. Dig.
Nutrition
- Serving Size: 4
Keywords: plant based, sandwiches, lunch, recipe, easy
I’m a Gen X’er. I grew up watching shows like Alf and Perfect Strangers, loved crafting mix tapes for all my friends with all of Madonna’s greatest hits, and constantly dreaming about my first date with Jake Ryan. I also enjoyed eating only the finest eighties foods like homemade tuna sandwiches on white bread. I would basque in the glorious concoction of combining canned tuna with creamy mayo, chopped celery, and slathering it between two pieces of pillowy-soft bread. There’s a sort of nostalgia when you can comfort yourself with a simple bite of food and it throws you back to those happy memories. Food has a subtle way of doing that and I find it almost cathartic to test recipes that spark those joyous childhood memories. Pan to 20 plus years later and while I still love the flavors of a scrumptious tuna salad sandwich, I just had to find a way throw me back to those times.
This simple and grown-up version of my No Tuna-Tuna Salad Sandwich hits all the feels and it’s as easy as Kelly on Married with Children. Kidding. But seriously…go make this sammie and turn on some Madonna.
Hope you enjoy and leave your comments below! Also check out more recipes on my Instagram @KariKarchChef
PrintKid Friendly: No Tuna-Tuna Salad Sandwiches
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Total Time: 10 minutes
- Yield: 2–4 servings 1x
- Category: Between Bread
- Cuisine: American
Ingredients
- 4 slices whole wheat bread
- 1 can chickpeas, drained and rinsed
- 2 stalks celery, diced
- 1/4 cup vegan mayo (or 1 avocado for WFPB)*
- 1 Tbsp. yellow mustard
- 1 Tbsp. pickle juice
- 2 dill pickles, diced
- 1 spring onion, diced
- 1 sheet of seaweed paper (nori), torn into pieces
- 1/4 tsp. celery salt
- 1/2 lemon, juiced
- Sea salt and black pepper to season
- 1 large tomato, sliced
- butter or bib lettuce
- 1/2 avocado
- 1/4 red onion, sliced
- Hot sauce if you’re feeling frisky
Instructions
Toast bread slices. In a food processor, pulse the chickpeas with the celery, mayo, mustard, pickles, and pickle juice. Scrape down the sides. Add in the remaining ingredients and pulse till combined. Just be sure not to mix it too much or it will turn to a paste. Taste for seasonings. Place one to two pieces of lettuce on a piece of toast, add on a slice of tomato, and a scoop of the ‘tuna’ mixture. Top it off with a couple slices of avocado and some hot sauce. Finish with another slice of bread. Eat. Enjoy. Carry on with life.
Notes
You can substitute avocado for the mayo if you want to keep this recipe whole food plant based and if you are not into bread, swap it out for a lettuce wrap and serve it with some fresh fruit. Dig.
Nutrition
- Serving Size: 4
Keywords: plant based, sandwiches, lunch, recipe, easy
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