Before I was vegan, I used to love fish. I mean, I still do love fish – the smell of the sea, the freshness of the food – but I choose not to eat it for many reasons, a huge one being that the overfishing of our oceans is catastrophic, and many species of fish soon simply won’t exist.
However, it is true that I miss both the texture and the taste of flaked tuna. I ate a lot of it when I was younger, and I loved it. I’ve been lucky in that Putin has been making a lot of The Post Punk Kitchen’s faux-tuna salad a lot as he thinks that it’s wonderful, but for me, there’s not enough of a fishy taste in the recipe, and I hate vegan mayo.
So I did what I had to do: I made my own recipe.
This recipe includes shredded nori to make this so much like tuna that you’ll be feeling guilty about it for hours afterwards. The mustard, for a reason I can’t understand, also works wonders (but use the good stuff; none of that horrible bright yellow rubbish).
When paired with avocado and wrapped in collard greens, this mixture is simply wonderful. I am obsessed with this right now as a lunch recipe. You’ll love it too.
(Feeds 2 / Makes 8 half rolls)
1 can chickpeas
1 sheet of nori, shredded
1 teaspoon granular mustard
1 squeeze of lemon juice
1-2 spring onions, sliced finely
1 stick of celery, sliced finely
1 small carrot, grated finely
1 teaspoon soy sauce
a splash of rice wine vinegar
4 large collard greens leaves, or something similar; large, deep green and gorgeous
1/2 a Haas avocado
In a large mixing bowl, mash the chickpeas and stir the shredded nori into them. Alternatively, if you’ve having trouble shredding the nori (if you live in a hot country, this is often the case), throw the chickpeas and the nori in a food processor and blend for a few seconds, before only for a few; any longer and you’re getting into hummus territory
Stir in the celery, carrot, mustard, lemon juice, spring onion, soy sauce, rice wine vinegar and salt, and mix to combine. Your mixture should look tuna-textured now
Slice your avocado
Spoon 1/4 of the faux tuna mixture onto a collard green leaf, making a fat line across the leaf as you would with sushi rice; not from the tip of the leaf to the base of the stem, but across the leaf (the shorter distance)
Place a slice or two of avocado on top
Roll the leaf around the mixture
Slice in half
Repeat with the rest of the mixture and the leaves
Serve immediately, or keep in the fridge for lunch!
This mixture saves beautifully, but if yours gets a little dry in the fridge, a few squeezes of fresh lemon will bring it back to life. Feel free to add more nori if you like, and if you want to be a bit renegade, some nutritional yeast will bring a little cheesy taste to the mix. Whatever you do, I know you’re going to love it.