This vegan tuna recipe is a quick, fresh and versatile way to enjoy GREENTUNA. Made with cooked vegetables and vegan mayonnaise, it works equally well as a light lunch, an informal dinner or a cold dish for sharing. Our GREENTUNA is a vegan tuna alternative made from plant-based protein, so this version of the classic Spanish ensaladilla contains no fish.
Ingredients
- 1 tin of GREENTUNA vegan tuna
- 500 g frozen mixed vegetables suitable for salad
- 3 tablespoons of your favourite vegan mayonnaise
- Salt, to taste
Method
Cook the vegetables: Bring a large saucepan of lightly salted water to the boil. Add the frozen vegetables and cook for around 10 minutes, or until tender. Drain them extremely well and leave them to cool completely.
Mix the salad: Once the vegetables are cold and thoroughly drained, place them in a large bowl. Add the GREENTUNA and vegan mayonnaise. Season with a little salt, then gently mix everything together until evenly coated.
Chill: Cover the bowl and refrigerate for at least one hour before serving.
Serve: Serve the salad cold. It works particularly well with crisp toast, toasted sourdough or crackers.