TuNO Salad – This is a favorite in our home, as well as among all my friends, including carnivores, omnivores, and vegetarians. There is one ingredient that is vital to making this, and I highly recommend that you obtain it. It’s called kelp, Nori, or Dulse flakes/granules, and it will give your TuNO salad an authentic mild tuna flavor while incorporating many healthy nutrients. Unlike regular tuna, which contains plastic, mercury, lead, and a host of other nasties, this TuNO Salad only nourishes.
You can purchase these sea vegetable flakes/granules from Amazon as well as many health stores, Whole Foods, and Wegmans.
I like to make a big batch of TuNO salad, so it lasts the whole week. Feel free to double the recipe. This salad tastes even better once all the flavors have blended for a few hours.
Ingredients:
1 (14.5 oz.) can of garbanzo beans, drained and rinsed, or 1.5 – 2 cups of cooked garbanzo beans.
(Remember to always save the bean liquid, aka aquafaba, more about that later)
2 tsp Dulse, Nori, or Kelp flakes/granules
1/4 small red onion, diced – I like to dice in the food processor for this recipe
2 stalks of celery, diced
1 carrot, diced
A few sprigs of fresh dill (optional, but I love dill) or about 1 tsp of dried dill
4 TBSP of Dijon mustard to start with, but you can add more.
Taste and adjust to your likeness. Enjoy on top of a salad, on an Ezekiel bun, bread, or wrap.
By: Debbie Waddell, LAc, Dipl.Ac
Whole Food Plant-Based Club
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