Recipe Contributed By Golubka Kitchen
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Summery White Bean Tuna Sandwich
Prep Time 5 minutes
Cook Time 5 minutes
servings
Ingredients
White Bean 'Tuna' Salad
- lemon juice, juice of 1/2 a lemon
- 1/4 medium onion, red; chopped
- 1/2 cup white beans, dried (cannellini, navy, baby lima, etc.); soaked overnight in purified water and cooked
- 1/2 cup cucumber, English; chopped
- 1/3 cup pickles, chopped
- 1/3 cup olives, chopped
- 1/3 cup sunflower seeds, toasted
- 1/3 cup dill, and/or parsley; chopped
- 1 tbsp capers
- 1 tbsp nutritional yeast
- pepper, black; freshly ground
- handful basil, fresh (optional)
- 1/2 tsp garlic powder, (optional)
- 1/4 cup mayonnaise, or more to taste - recipe follows
- salt, sea; if needed
Mayo'
- 1 tbsp mustard, Dijon
- 1 tbsp miso paste, sweet
- 1 tbsp sunflower butter, or any nut/seed butter
- 1 tsp sriracha
- lemon juice, juice of 1 lemon or more if needed
Sandwich Add-Ins
- cabbage, red; shredded
- tomato slices
- basil, more whole leaves
- sprouts, or microgreens
Instructions
White Bean 'Tuna' Salad
- Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients.
- Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread (use gluten free if desired), with red cabbage, tomato, more basil, sprouts/microgreens, or any other favorite sandwich add-ins.
Mayo'
- Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency.
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