A perfect passe-partout in salads, pasta, for many other fresh and delicious preparations, canned tuna (and even its oil) is an institution, especially in summer, but have you ever tried it the vegan tuna? It is not (obviously) based on fish but of legumes, there are companies that produce it and it is ready on supermarket shelves, and you can too prepare at home in a few steps. In the gallery above you will find the recipe of Sonia Maccagnola, chef of Vegolosi.
“We called this preparation “Vegan tuna” because its texture and flavor are reminiscent of canned tuna»Explains the chef, who prepares it with chickpeas, vegan mayonnaise, mustard, soy sauce and dried seaweed (which can now be found in many organic shops).
“The secret to the success of a good vegan” tuna “- continues Sonia Maccagnola – is a combination of three factors: algae, which give the classic flavor of the sea, i capers which give flavor, and so crush the chickpeas not too finely (absolutely must not reduce them to a puree but make sure to obtain a coarse texture, which remembers as much as possible that of tuna) ».
Once ready, just like the tuna “for omnivores”, the vegan one it can be used in many different ways: sandwiches, salads (including pasta), poke bowl combining it with cereals and legumes for a complete dish also from a nutritional point of view. “In general better to use it in recipes that do not require cooking, since there is a part of vegetable mayonnaise: for example, if you decide to use it to fill a pizza, add it only after having taken it out of the oven ».
Other vegan fish ideas? “The vegetable salmon – concludes the chef of Vegolosi – which is based on carrots and flavored with a few easily available ingredients. In general, a fairly easy trick to give vegetable dishes a scent of the sea is always to use thereand dried seaweed: try using them, for example, to replace anchovies in orecchiette with turnip greens ». To see the vegan tuna recipe, browse the gallery above
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