For someone that can’t stand the thought of seafood or the smell of the ocean, I am oddly obsessed with mock tuna salads, especially in summer.  Every time I am at a new restaurant and see a mock tuna salad on the menu I have to try it.  My obsession finally got to the point where I knew it was time to make my own version so I could have it whenever I wanted.  So I did.

I have eaten this tempeh “tuna” salad every week for the past six weeks… in cold sandwiches, on top of romaine salads, and grilled in flat bread.  And I am still not tired of it.  My guess is that it will become a favorite recipe of yours as well.

I used tempeh to replace the “tuna” in this recipe.  Tempeh is cooked and fermented soy beans that have had a bacteria starter added to them and then were held at 86 degrees for 24 – 36 hours.  Tempeh is a very digestible form of soy and is full of protein – making it a perfect entree in a vegan meal.  Tempeh has a very unique taste and I have often heard it described as “nutty,” “earthy,” or similar to the flavor of mushrooms.  I love the flavor of it mixed in with the creamy “mayo” and crunchy celery in this recipe.  Yum!

Tempeh “Tuna” Salad
Serves 4

Ingredients:

• 1 -8 oz package plain tempeh, crumbled
• 1/4 medium red onion, diced
• 2 green onions, diced
• 3 celery ribs, diced
• 3 Tablespoons sweet relish
• 1 cup of your favorite vegan mayo
• 1 tablespoon spicy brown mustard
• sea salt and pepper to taste

Preparation:

Crumble tempeh and mix with the red onion, green onion, celery, relish, mayo and brown mustard.  Add salt and pepper to taste.  Serve cold on salads or grilled in a sandwich.