Equipment
* optional
Ingredients
Base Vegetables
- 400 g carrots, peeled and roughly chopped
- 100 g celery, finely diced
- 50 g red onion, finely diced
- 60 g dill pickles, finely diced
Creamy Dressing
- 120 g vegan mayonnaise
- 15 g dijon mustard
- 15 ml lemon juice, freshly squeezed
- 5 g fresh dill, finely chopped
- 2 g kelp flakes
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the roughly chopped carrots into a food processor. Pulse briefly until the carrots are broken down into small, flaky pieces that resemble the texture of canned tuna. Do not over-process into a puree. If using a box grater, grate the carrots on the large holes, then roughly chop them to shorten the strands.
In a large mixing bowl, combine the vegan mayonnaise, Dijon mustard, lemon juice, fresh dill, kelp flakes, salt, and black pepper. Whisk until perfectly smooth and evenly combined.
Add the pulsed carrots, diced celery, diced red onion, and diced dill pickles to the bowl with the dressing. Fold gently with a spatula until all the vegetables are evenly coated in the creamy mixture.
Cover the bowl tightly and refrigerate for at least 30 minutes. This resting period allows the carrots to soften slightly in the acidic dressing and gives the flavors time to meld.
Serve the mock tuna chilled. It can be enjoyed scooped onto toasted bread, stuffed into avocado halves, wrapped in tortillas, or served over a bed of mixed greens.
Chef's Notes
- The secret to a true 'tuna' experience without fish lies in the addition of seaweed. Kelp flakes or crushed nori provide the necessary brine and ocean notes.
- Texture is paramount here. Pulsing the carrots rather than grating them prevents the salad from feeling like a traditional coleslaw, yielding a much closer bite to flaked fish.
- For an extra punch of umami, try adding a half teaspoon of light soy sauce or tamari to the dressing mixture.
- If raw red onion is too sharp for your palate, soak the diced onion in cold water for 10 minutes, then drain and pat dry before adding to the salad.
Storage
Refrigerator: 4 days — Store in an airtight container. Stir well before serving as dressing may separate slightly.
