What can you do with vegan tuna? you can make a classic tuna salad sandwich or you can take a walk on the wild side and make this monstrous vegan tuna po'boy. Sandwiched between two slices of baguette with a spicy remoulade sauce, creamy avocado, and crisp lettuce, these tuna balls are crunchy, spicy, and they taste amazing. The combination of fried tuna, jalapeños, spicy vegan mayonnaise and mountains of avocado will completely blow you away.

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Fried ‘Tuna’ Po’Boy [Vegan]

Serves

2

Ingredients

For the Po'Boys:

  • 2 6-ounce cans vegan tuna, drained (remove oil with paper towels or cheese cloth)
  • 4 scallions onions, sliced
  • 1 clove garlic
  • 1/2 cup red onion, minced.
  • 2 tablespoons ground flaxseed, plus 6 tablespoons water
  • 2 tablespoons sauce from canned chilis in adobo sauce
  • 2 teaspoon Dijon mustard
  • 3 tablespoons vegan mayonnaise
  • 2 teaspoon Spanish seasoning blend (cumin, chili powder, etc...)
  • 4 cups vegetable oil, for frying
  • 1 1/2 cups breadcrumbs
  • 1/2 baguette, sliced in half both ways to form two sandwiches
  • 2 jalapeños
  • 1 teaspoon sea salt
  • 1 cup flour

For the Toppings:

  • 1 cup Boston lettuce, sliced
  • 1/2 cup heirloom tomatoes or tomatoes, sliced
  • 1 avocado
  • 2 sprigs cilantro
  • 6 slices of red onion

For the Remoulade Sauce:

  • 1/2 cup vegan mayonnaise
  • 1 chili in adobo sauce
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Preparation

  1. Remove the oil and moisture from the tuna. Make a flax egg. Mix the vegan tuna, scallion, some adobo sauce from the canned chilis, minced red onion, jalapeño, minced garlic, mayonnaise, mustard, sea salt, and Spanish seasoning along with enough pan that the mixture holds together well. Add the flax egg and combine.
  2. Heat a medium/large size pan with vegetable oil. Let it heat to high.
  3. While that heats, take the mixture and form balls with it. Roll them in the breadcrumbs and then to absorb excess oil, roll them in flour, and set aside to fry.
  4. Once the oil is hot enough, (you can test it by throwing in a small piece and it should sizzle, fry the tuna balls in oil until golden brown on all sides, about 2-3 minutes. Set aside on cooling rack above paper towels to drain.
  5. For the remoulade sauce, throw the mayo and chilis in a food processor and blend. Assemble the sandwich and top with lettuce, tomatoes, cilantro, avocado, red onion, and remoulade sauce.

Notes

For a lighter version, bake the 'tuna' balls in the oven at 375°F for 20-25 minutes.



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