You won’t believe how well this vegan tuna mimics the real deal! Stuff it into sushi rolls or into sandwiches for a no-cook meal.
This is my go-to summer recipe when I’m craving sushi (which is pretty much on a daily basis), or just need a savoury meal without having to eat something hot cause I just cant bring myself to eat a steaming bowl of rice and veggies in the summer heat. Save the roasted veggies and hearty stews for the winter; summer calls for fresh salad rolls, sushi, and vibrant pasta salads.
I remember when my mom used to always pack tuna salad sandwiches for me when I was younger cause that was one of my favourite lunches as a kid. But the problem was that I would eat all the filling inside it and bring the two slices of (kinda soggy) bread home just to be scolded by my mom for only eating the filling. I loved tuna sandwiches so much as a kid that it was a no-brainer when it comes to ordering my Subway every Tuesday with my parents.
So when I turned veggie in high school, it was my mission to find a healthy substitute for my love for tuna salads. I was really into working with nuts at that time (I still love working with nuts; they are magical!), so I turned to walnuts for my concoction.
I like to toast my walnuts before making the tuna to bring out even more flavour, but I’ve also been lazy before and it still tasted delicious regardless, so don’t worry if you don’t feel like toasting the nuts. I just love everything toasted (except for fresh soft fluffy bread)!
I love everything about this dish because it’s just so easy to whip up (no cooking required). It takes as much time as making a smoothie, honestly! Just have some rice, cucumber, and avocado on hand, and you’ve got yourself a 5 minute dinner!
I can’t believe I haven’t made Leung this recipe until a week ago because she knows I’ve been raving about it for the longest time. She thought it was the weirdest thing because it smells and actually tastes like tuna salad, so you could bet that if you need some “you-won’t-believe-it’s-not-tuna” in your life, then this recipe is for you. Seriously, you won’t believe it until you try it!
- VEGAN TUNA
- 1 c. walnuts, toasted
- 1 shallot, roughly chopped
- 1 celery, roughly chopped
- 1 red bell pepper, roughly chopped
- salt & pepper, to taste
- TO ASSEMBLE
- Cucumber, avocado, carrots, julienned
- Short-grain rice
- Rice Vinegar
- Nori seaweed wraps
- In a food processor or high speed blender, add in all the vegan tuna ingredients and blend until mixture resembles a paste. Do not overmix or the texture would not be like tuna.
- To assemble, lay a nori wrap flat on a sushi mat (you can just use a plate as well), spread some rice evenly on the wrap, and add in the tuna and your desired veggies before rolling it up into a sushi roll. Cut into pieces and serve!