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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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Tuna-no or Tuno

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MOCK TUNA SALAD (TUNO)




My brother came up with an idea the other day regarding making mock tuna.  TSP (Textured Soy Protein), when it's re-hydrated, looks just like tuna.  He thought that if we soaked it in some liquid with seaweed we would get the ocean taste, which made sense.  First time out was a failure.  The dried seaweed fell apart and I had tuna with seaweed.  The best way to do this is to create a seaweed broth by one of several methods.  Essentially, what you want to do is soak the seaweed in hot water and then strain it out so you have a seaweed flavored broth.  After that then you soak the TSP in hot seaweed broth until it's re-hydrated.  Then you need to squeeze out the excess liquid.  Sounds like a lot of work, but actually, all told, it took about 10 minutes.  The best way to squeeze out the excess liquid is to put the hydrated TSP in a cheesecloth and squeeze it either by hand or tightening the cheesecloth by twisting one end.

Once you have your Tuno, use your favorite recipe to make a tuno salad

1 1/2 cups of your ready to go Tuno (mock tuna)
1 1/2 tablespoons of vegan mayo or Ken's Mayonnaise or Aioli
1 finely diced celery stalk
1 tablespoon dijon mustard
1 tablespoon capers
1 tablespoon of vinegar (choose either rice wine, red wine, apple cider or champagne)
1/4 small onion, diced
1 tsp fresh tarragon (optional)
1 or 2 tablespoons pickle relish, sweet or dill
Fresh ground pepper and salt to taste






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