Dead tuna fish sandwiches were always hit or miss with me back in my pre-vegan days. I have never tried to make a mock version of it either until we were assigned to do so in our Natural Kitchen Cooking School program. I was amazed that I enjoyed an adapted version of this recipe so much.
Using tempeh, Vegenaise, dulse, and some of the typical ingredients for these types of dishes, I made the mock tuna salad and served it in endive leaves, cucumber rounds, and on delicious Triscuits! This can be easily made gluten-free if you use GF tempeh and serve it on GF bread or veggies.
I didn’t even manage to include it in a sandwich this time around, but know that it would be amazing between two slices of toasted rye bread with lettuce and tomatoes. Mr. Tuxedo Cat enjoyed it as well, even though he usually doesn’t like creamy dishes. Win!