The classic sandwich filling made vegan with a realistic seafood flavour
- 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
Add the boiling water to a saucepan with the stock cube. Heat to medium-high.
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.
Take off the heat and sieve the stock into a mixing bowl to remove the seaweed pieces.
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.
Once marinaded, drain the tuna well and dry off with kitchen paper or a tea towel.
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.
Spread the butter onto the slices of bread, followed by the tuna mayo.
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.