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Perfect Packed Lunch: Mock Tuna Salad

Written by Ashley Palmer | September 14, 2011

So long, summer! Kids are back to reality now—school is in full swing. Save yourself some box lunch preparation time by whipping up this easy-to-make mock tuna salad. It’s sure to be a crowd-pleaser among school-aged children, and it’s “adult enough” for you to take to work.

Mock tuna is perfect on a bed of lettuce as a salad or in a sandwich. My favorite way to eat it is on lightly toasted bread with lettuce, tomato, and shredded carrots. Pair it with a side of veggie-loaded pasta salad and a dessert of mixed fresh fruit for a complete meal. Delish!

Mock Tuna Salad
1 qt. garbanzo beans, cooked or canned and drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 Tbsp. Dijon mustard
Sea salt, to taste
2 Tbsp. vegan mayonnaise

  • In a large bowl, mix together all the ingredients except the vegan mayonnaise, mashing the garbanzos slightly as you mix.
  • Add the mayonnaise until the salad is as moist as you like.
  • Serve on a bed of lettuce or in a sandwich.

Makes 4 servings

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  • jan says:

    I make this already, but I put garlic, lemon, capers, green onions, diced and squeezed tomatoes and I mash each and every one of the beans with my potato masher or with a fork on the cutting board. I also put some hot sauce, Chalula (not sure of the spelling) and I don’t do the mustard. I serve it on open faced, toasted rye bread…OMG I want some now~!

  • Carol says:

    I use my small processor to pulse the garbonzos until they are flaky and really resemble tuna. Like already suggested I add a pinch of kelp powder for that real taste of the sea and believe it or not about 1 tsp of chopped dill pickle. i don’t knwo what it is but it adds to the overall faux fish taste! Yummy! I also add all this to macaroni for a nice ‘tuna’ macaroni salad and no-one yet has been able to tell there’s no tuna in it.

  • Lbrohoh says:

    We call it “Untuna” in our house. Also great as a Reuben style.

  • Sara says:

    This was really delicious! I omitted the salt.

  • Ashley says:

    I think it would be awsome with wasabi instead of dijon mustard.

  • Claire says:

    Try adding a little seaweed or kelp powder to the mix to get that mock-fish-flavor.

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