Veggie Tuna Spread
The base of the spread is chickpeas, and the sea flavor comes from dried nori seaweed. You can use store-bought mayonnaise, but if you have time and enjoy experimenting, you can also make homemade mayonnaise from tofu and cashews. French salad also pairs excellently with homemade mayonnaise.
Details
- Preparation Time: 15 minutes
- Cooking Time: 0 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
Tunin namaz
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1 can Chickpea, cooked
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pieces Mayonnaise, vegetarian (tofu)
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0.5 piece Onion, raw
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pieces Cucumbers, sour
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0.5 piece Seaweed, wakame, dried
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1 spoon Juice, lemon
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1 spoon Yeast, dry
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0.5 teaspoons Salt, table
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0.25 teaspoons Spices, pepper, black
Veganska majoneza
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350 g Tofu
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1 spoon Juice, lemon
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1 spoon Vinegar, apple
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0.5 teaspoons Salt, table
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0.5 teaspoons Syrup, sweet
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1 teaspoon Mustard
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0.5 teaspoons Spices, garlic powder
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0.5 teaspoons Spices, onion powder
Steps
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Add all the ingredients for the mayonnaise to a blender and blend until smooth.
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Drain the chickpeas and place them in a bowl, then mash them with a fork.
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Finely chop the onion and pickles.
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Grind the nori seaweed into a powder using a blender or coffee grinder.
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Add the remaining ingredients (mayonnaise, onion, pickles, seaweed, lemon juice, nutritional yeast, salt, and pepper) to the bowl with the mashed chickpeas and mix everything well.
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Store the prepared spread in the refrigerator for a few hours before serving to allow the flavors to meld. When serving, accompany it with bread, crackers, toasted bread, or breadsticks.
Nutrition Information (Per 100g)
- Calories: 106.18 kcal
- Fat: 2.67 g
- Saturated Fat: 0 g
- Carbohydrates: 11.24 g
- Sugars: 1.69 g
- Protein: 7.44 g
- Fiber: 2.67 g
Advice
If you use cashews for the homemade mayonnaise, soak them in water beforehand. If you don’t have time to soak them, simply pour hot water over the cashews and let them sit for 15-20 minutes.