How to Make a Mock Tuna Melt

Overview

Just because you're a vegetarian doesn't mean you have to cut the taste of tuna out of your diet. Chickpeas are a great substitute for tuna, and hold the same great texture in a sandwich. A mock tuna melt is quick and easy to make with a few common ingredients from your kitchen pantry. It has all of the delights of a real tuna melt, without stepping out of vegetarian boundaries.

Preparing a Mock Tuna Melt

Step 1

Open the can or jar of garbanzo beans and drain thoroughly prior to use.

Step 2

Place the drained garbanzo beans in the large mixing bowl. Use the potato masher to mash the beans effectively until they are a light, fluffy texture.

Step 3

Add the mayonnaise, relish, Dijon mustard, and Old Bay seasoning to the bowl of garbanzo beans. Mix with spoon until all ingredients are combined.

Step 4

Place the sandwich bread in a toaster oven. Bake at 375 degrees for 5 to 10 minutes until as crispy as desired.

Step 5

Put the slices of cheese onto the bread immediately after it is pulled out of the oven. Allow the cheese to melt for up to 5 minutes after it is placed on the warm bread.

Step 6

Apply the mock tuna to the sandwich bread as desired. Add lettuce, tomato, or other condiments to complete the sandwich.

Tips and Warnings

  • Refrigerate your bowl of mock tuna to keep it from spoiling for up to five days.

Things You'll Need

  • 1 can or jar of garbanzo beans (chickpeas)
  • 2 teaspoons of Dijon mustard
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of relish
  • 1 teaspoon of Old Bay seasoning
  • 1 potato masher
  • 1 large mixing bowl
  • 1 large mixing spoon
  • 1 to 2 slices of preferred sandwich cheese
  • 2 slices of white or wheat sandwich bread

References

  • The basics of a mock tuna melt recipe.
  • Using seeds and nuts to add texture to mock tuna melt.

Who Can Help

  • A video tutorial on making vegan tuna.
Keywords: mock tuna, vegetarian, cooking

About this Author

Krystle Vermes is a journalist and long-time blogger with a bachelor's degree in print journalism. She has worked as a freelance correspondent for the "MetroWest Daily News," and served as the co-managing editor of "The Suffolk Voice." Vermes graduated from Suffolk University in the spring of 2009.

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