This delicious "tuna" contains no tuna, egg or dairy, but is made with chickpeas, red onion, celery, pickles and nori seaw...
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Ken R Ginger L Melbith D Erin R Charles R Alla H Prem V Noah D Nick O Xue C Alicia P Jeffrey N Sarah G Erik A Linda L Michelle W Lisa M Celia L terry C Lilian C Garrett S Maria D Roxana R Amber D Anna S Kareen-grace T Ruby R Karen G Amy C Elonda D Michele J Skye H Darbee H Thanh P Travis B Rosalie G Michelle L Kimberly P
I just made this yesterday and nobody even suspected it wasn't the 'real deal'. I was a bit sceptical but should have known that if Rouxbe said it was good, it would be! And I was right. I have never been disappointed with all the recipes of yours that I have tried.
I found it difficult to mash the chick peas so might give them a whirl in the food processor next time. I also couldn't find the flakes but crunching up the sheets of seaweed worked just fine. I will be using this lots in the future.
This is amazing! I made a "blind test" with my mother and asked her what is was. She said: tuna! I said: Yes! Except that... there is no tuna! hahaha Fun!
I really enjoyed this recipe. Is good with crackers, lettuce and even with a steamed pumpkin I had already done for lunch. The sweet and creamy texture of the pumpkin was a perfect match for the crunchy and salty salad.
I didn't have flaked nori nor a grinder to use. So I put the nori sheets in the oven just enough to make it very dry. Then, I immediately crunched the nori sheets with my hands. That produced a little bigger flakes than the nori bought flaked but it is fine for me, I love seaweed.
I am so happy that you folks decided to add a plant based cooking course to the school.
As Orthodox Christians we fast every Wednesday and Friday and during Lent and other times which means no meat, no dairy, and no alcohol or olive oil. So having options besides beans and rice or rice and beans is really great and creates a whole expansive base of recipes and ideas.
This recipe is really good and is definitely going to be used as well as are a lot of the other recipes in this course.
Thanks again Rouxbe!
At first, I did not think this salad would taste anything like “tuna salad”, but I was wrong. I just tried this salad the other day, and so far, people which I gave a taste to, loved it (including me), and couldn't believe there was no tuna it.
English is not my native language and I am confused about what pickles are...
I read that pickles are vegetables preserved in vinegar but it can also be a sort of spread used on sandwiches. What kind of pickles are you referring to in your recipe? If you refer to the vegetables preserved in vinegar, which ones are they? (onions? Peppers? Gherkins?)
Typically "pickles" refers to vinegar pickled cucumbers. There are countless brands and varieties - some sweet and some more sour. There is also a product called "relish" that is basically ground up pickles that you can spread as a topping or condiment. ~Ken
For this particular recipe, we are referring to one of the most common pickles — also sometimes referred to as a dill pickle. It is someone tart/sour and not overly sweet.
Here is a bit more info on pickles if you need it — http://bit.ly/1rxnoEE
This is and excellent recipe and is very flavorful. I like to hand chop the pickles, red onion, cilantro, celery and use the vitamix to grind the nori. I think half sour pickles (particularly if you ferment your own) work best. Use a food processor to chop up the chickpeas, adding a bit of the veganease and salt and pepper, and then add this to the hand chopped items. it gives a nice variety of textures and it hold together nicely for sandwiches.
Hi Corey- Great thoughts! I like the idea of having the textures "meld" and work based on some chickpeas being more finely processed than others. Another thing I like to do is really bump up acid. For me, that means adding a big squeeze of a lemon and its zest. ~Ken
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