I’ve never been a fan of seafood, but I used to force myself to eat fish. I thought it was good for me. I assumed it was the only way to get the omega-3 fatty acids that are vital to good health.
Through some fortunate experiences and much reading, however; I no longer see fish as health food. I’ve also learned that I can get omega 3’s in plant foods like flax seeds, walnuts, green leafy vegetables and algae. Armed with this info, I kicked my last can of tuna to the curb.
If you’re curious about why I stopped eating fish, click HERE.
Surprisingly, however; when I tasted the mock-tuna salad my husband ordered at a vegan restaurant, I loved it. It was creamy but had enough of a crunch to be interesting and best of all, it didn’t taste like fish! It was similar to tuna salad, but better.
These days, mock-tuna salad is one of my go-to recipes. It’s simple and tastes great in a sammy or wrap, on a salad, as a topping for a potato or spread on crackers. I especially love this Sweet No-Tuna Salad inspired by Whole Foods Market.
Sweet No-Tuna Salad
1 (15-ounce) can garbanzo beans, rinsed and drained
The juice of 2 to 3 lemons
½ apple, cored and chopped
¼ cup finely chopped celery
¼ cup chopped walnuts or pecans
3 chopped medjool dates
¼ cup raisins
3 tablespoons sweet relish
2 tablespoons finely chopped red onion
2 teaspoons dried dill
Ground black pepper to taste
Blend the garbanzo beans and lemon juice in a blender. Transfer to a medium bowl and add remaining ingredients. Stir until well combined. Chill until ready to serve.