Vegan Tuna Melt
Vegan Tuna Melt
Ingredients
For the Vegan Tuna Salad
- 2 cans chickpeas, 15 ounce, drained and rinsed
- 1 can young green jackfruit, 14 ounce, drained and rinsed
- 1/2 cup vegan mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 celery stalk, finely diced
- 1/4 cup red onion, finely diced
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon kelp granules, (optional)
For the Melts
- 4 cups vegan tuna salad, prepared as above
- as needed vegan butter
- 8 vegan cheese slices
- 8 slices bread, such as white sandwich bread
- as needed yellow mustard
- as needed pickle slices
Instructions
- 1
Add the drained and rinsed chickpeas to a large bowl. Mash the chickpeas with a potato masher or a fork until they are mostly mashed but still retain some chunky texture.
⏱️ 5 min
- 2
Add the drained and rinsed young green jackfruit to a separate bowl. Use your hands to shred the jackfruit into small pieces.
⏱️ 5 min
- 3
Add the shredded jackfruit to the bowl with the mashed chickpeas.
⏱️ 1 min
- 4
To the chickpea and jackfruit mixture, add the vegan mayonnaise, chopped fresh dill, chopped fresh chives, chopped fresh parsley, finely diced celery stalk, finely diced red onion, Dijon mustard, yellow mustard, pickle relish, black pepper, sea salt, and kelp granules (if using).
⏱️ 5 min
- 5
Stir all the ingredients together until they are well combined and incorporated. Taste the salad and adjust seasonings as needed.
⏱️ 2 min - 6
Cover the bowl and refrigerate the vegan tuna salad for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 7
Butter one side of two slices of bread per sandwich using vegan butter.
⏱️ 2 min
- 8
Place one slice of bread, butter-side down, into a non-stick pan over medium heat. Place 2 slices of vegan cheese on top of the bread in the pan.
⏱️ 1 min
- 9
Place the second slice of bread, butter-side up, on top of the cheese. Cook the sandwich, pressing down with a spatula, until both sides are golden brown and the vegan cheese is melted (approximately 3-4 minutes per side). Repeat for remaining sandwiches.
⏱️ 12 min
- 10
Once cooked, remove the grilled cheese sandwich from the pan and place it on a plate. Carefully split the grilled cheese sandwich open.
⏱️ 1 min
- 11
Scoop a generous amount of the prepared vegan tuna salad onto one half of the opened grilled cheese. Squeeze yellow mustard over the vegan tuna salad and place pickle slices on top.
⏱️ 2 min
- 12
Close the sandwich with the other half of the grilled cheese. The Vegan Tuna Melt is now ready to serve.
⏱️ 1 min
Kitchen Tools
Vegan Tuna Melt
For the Vegan Tuna Salad
- 2 cans chickpeas, 15 ounce, drained and rinsed
- 1 can young green jackfruit, 14 ounce, drained and rinsed
- 1/2 cup vegan mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 celery stalk, finely diced
- 1/4 cup red onion, finely diced
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon kelp granules, (optional)
For the Melts
- 4 cups vegan tuna salad, prepared as above
- as needed vegan butter
- 8 vegan cheese slices
- 8 slices bread, such as white sandwich bread
- as needed yellow mustard
- as needed pickle slices
Instructions
- 1
Add the drained and rinsed chickpeas to a large bowl. Mash the chickpeas with a potato masher or a fork until they are mostly mashed but still retain some chunky texture.
⏱️ 5 min - 2
Add the drained and rinsed young green jackfruit to a separate bowl. Use your hands to shred the jackfruit into small pieces.
⏱️ 5 min - 3
Add the shredded jackfruit to the bowl with the mashed chickpeas.
⏱️ 1 min - 4
To the chickpea and jackfruit mixture, add the vegan mayonnaise, chopped fresh dill, chopped fresh chives, chopped fresh parsley, finely diced celery stalk, finely diced red onion, Dijon mustard, yellow mustard, pickle relish, black pepper, sea salt, and kelp granules (if using).
⏱️ 5 min - 5
Stir all the ingredients together until they are well combined and incorporated. Taste the salad and adjust seasonings as needed.
⏱️ 2 min - 6
Cover the bowl and refrigerate the vegan tuna salad for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min - 7
Butter one side of two slices of bread per sandwich using vegan butter.
⏱️ 2 min - 8
Place one slice of bread, butter-side down, into a non-stick pan over medium heat. Place 2 slices of vegan cheese on top of the bread in the pan.
⏱️ 1 min - 9
Place the second slice of bread, butter-side up, on top of the cheese. Cook the sandwich, pressing down with a spatula, until both sides are golden brown and the vegan cheese is melted (approximately 3-4 minutes per side). Repeat for remaining sandwiches.
⏱️ 12 min - 10
Once cooked, remove the grilled cheese sandwich from the pan and place it on a plate. Carefully split the grilled cheese sandwich open.
⏱️ 1 min - 11
Scoop a generous amount of the prepared vegan tuna salad onto one half of the opened grilled cheese. Squeeze yellow mustard over the vegan tuna salad and place pickle slices on top.
⏱️ 2 min - 12
Close the sandwich with the other half of the grilled cheese. The Vegan Tuna Melt is now ready to serve.
⏱️ 1 min