Tuna Crunch

‘I wanna taste the sea, but I don’t want to kill like, a gazillion fish’

Ingredients:

  • 200g, or a tin of chickpeas
  • 1 chopped carrot
  • 1/2 a red onion, chopped
  • 3 tablespoons of vegan mayonnaise
  • 1 stalk of celery, chopped
  • 2 sheets of nori
  • ¼ of a cup of sweetcorn
  • 1 tablespoon of lemon juice

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Nutritional value per serving:

  • Calories, kcal
  • Fat, g
  • Saturates, g
  • Carbs, g
  • Sugars, g
  • Fibre, g
  • Protein, g
  • Sodium, g

Method:

  1. Firstly, chop all your vegetables and cut up your nori, with scissors, into small pieces.
  2. Next, drain the tin of chickpeas.
  3. Now, add the chickpeas into a bowl and mash them until they mimic the texture of tinned tuna.
  4. Then add all the other ingredients (the veggies, nori, vegan mayo, lemon juice, salt, and pepper) and mix until well combined.
  5. Serve on toast and thank me later!

Awesome tuna crunch in toasted bread

Notes:

  • If you’re feeling extra decadent, add some nutritional yeast to the mixture for a cheesy twist.
  • I would also recommend adding some chopped bell peppers if you’re feeling extra colourful, or perhaps even some chopped tomatoes.
  • This recipe will last your fridge for about 4-5 days after being made, so you could easily snack on it all week!

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