Prep Time: 10 Minutes
Cook time:
0 Minutes
Total Time:
 10 Minutes
Serves: 6
 

Growing up- a tuna salad or wrap was my go to lunch. Little did I know that plant based tuna is delicious, nutritious, super easy to whip up and just as satisfying as the real deal.

Many people don’t realise that fish contains high levels of mercury, chemicals and pollutants due to the environmental effects of water pollution. Well our plant based tuna is free from mercury, cholesterol, and unhealthy fat and is packed with fibre, protein and nutrients.

Just quietly, my favourite bit about this tuna wrap is that you won’t stink out the staff room at lunchtime or be left with stinky tuna breath- winning!

We often prep this and have it in a container in the fridge for the week. This recipe will make enough for 6 wraps.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

INGREDIENTS

  • 2 tins of 400g chickpeas
  • 1/4 red onion
  • 1/2 celery stick
  • 1 gherkin (or pickled cucumber)
  • 1 tsp. capers
  • 1 tsp. washed, chopped dill
  • 1 tsp. ground nari
  • 1 tsp. miso
    1 tsp. dijon mustard
  • 1 tsp. tamari
  • 1 tsp. maple syrup
  • 1 tsp. lemon juice
  • salt and pepper
  • 1 cup of vegan mayonnaise
  • 6 tortilla wraps
  • 3 cups of lettuce
  • 1 cucumber (diced)

METHOD

  • Flake chickpeas either with a fork or in a food processor on low for a few seconds (4sec, speed 3.5) scrape out into a separate bowl and set aside in a large mixing bowl
  • In a food processor add onion, celery, dill, gherkins, capers, Nari, miso, tamari, maple, lemon juice, mustard, salt and pepper then blitz until well combined but still slightly chunky (10sec, speed 7)
  • Add the mix to the flaked chickpeas. Add vegan mayonnaise and then fold through until combined. Check seasoning for extra salt and pepper or
  • Nari flavour for more of a 'fishy' taste.
  • Serve in a tortilla with a generous amount of fresh lettuce and cucumber.
  • You could also serve this as dip, sushi rolls, rice paper rolls, served on lettuce boats, tuna Mornay, in a pie, through a salad, through a pasta or on its own.

ANZAC DAY BLISS BALLS
7 Steps in eating out as a vegan!
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