Tuna Mayo
The classic sandwich filling made vegan with a realistic seafood flavour
Ingredients
- 300 ml boiling water
- ½ vegetable stock cube
- 4 tbsp soy sauce
- 2 sheets nori seaweed torn into small pieces
- 2 tbsp apple cider vinegar
- 1 tbsp sea salt
- 1 tsp ground black pepper
- ½ tsp dried dill optional
- 100 g vegan chicken pieces see notes
- 3-4 tbsp vegan mayo see notes
- 25 g sweetcorn
- 2 tbsp vegan butter
- 4 slices bread
Method
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Add the boiling water to a saucepan with the stock cube. Heat to medium-high.
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Add the rest of the marinade ingredients, including the soy sauce, the nori sheets, apple cider vinegar, salt, black pepper, and dill. Mix well and simmer for 10 minutes.
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Take off the heat and sieve the stock into a mixing bowl to remove the seaweed pieces.
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Shred the tuna pieces into the mixing bowl, cover with cling film or a large plate and leave to marinade for at least 3-4 hours, preferably in the fridge overnight.
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Once marinaded, drain the tuna well and dry off with kitchen paper or a tea towel.
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Add to a mixing bowl with the mayo and sweetcorn and stir together well. Do a taste test and add more soy sauce, salt or black pepper if needed.
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Spread the butter onto the slices of bread, followed by the tuna mayo.
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Sandwich the bread together, slice it up how you prefer and it's ready to eat! Any leftover tuna can be kept in the fridge for 1-2 days.