📝 About This Recipe
This vibrant plant-based reimagining of a classic deli staple swaps traditional fish for the mighty lupini bean, known for its incredible protein density and firm, flakey texture. Briny capers, crisp celery, and a hint of nori recreate that nostalgic oceanic essence without the environmental impact. It is a sophisticated, nutrient-packed spread that offers a satisfying 'bite' and a bright, citrusy finish that will impress even the most devoted seafood lovers.
🥗 Ingredients
The Protein Base
- 2 cups Lupini Beans (cooked and peeled (if using jarred in brine, rinse thoroughly))
- 1/2 cup Chickpeas (cooked, to add creaminess to the texture)
The Oceanic Elements
- 1 piece Nori Sheet (finely crumbled or pulsed in a spice grinder)
- 2 tablespoons Capers (drained and roughly chopped)
- 1/2 teaspoon Old Bay Seasoning (for that classic seafood shack flavor)
Crunch and Aromatics
- 2 stalks Celery (finely diced for crunch)
- 1/4 cup Red Onion (minced)
- 2 tablespoons Fresh Dill (chopped)
- 3-4 pieces Cornichons (finely minced)
The Dressing
- 1/3 cup Vegan Mayonnaise (high-quality avocado or soy-based)
- 1 tablespoon Dijon Mustard (for a sharp tang)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (for aromatic brightness)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Sea Salt (adjust to taste, keeping in mind the salty lupini and capers)
👨🍳 Instructions
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1
If using jarred lupini beans, ensure they are thoroughly rinsed under cold water to remove excess brine. If they still have their translucent skins, gently squeeze each bean between your thumb and forefinger to pop the bean out; discard the skins.
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2
Place the peeled lupini beans and chickpeas into a large mixing bowl. Using a sturdy fork or a potato masher, crush the beans until they reach a flaky, irregular consistency—avoid over-mashing into a paste; you want texture.
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3
Prepare your 'sea' seasoning by crumbling the nori sheet into tiny flakes. If you prefer a smoother texture, pulse the nori in a clean coffee or spice grinder until it looks like coarse salt.
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4
Add the finely diced celery, minced red onion, chopped cornichons, and chopped capers to the bean mixture. These provide the essential crunch that defines a great tuna salad.
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5
Sprinkle the nori flakes, Old Bay seasoning, and fresh dill over the vegetables and beans. Toss gently with a spatula to distribute the herbs.
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6
In a small separate bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, and lemon zest until smooth and emulsified.
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7
Pour the dressing over the bean and vegetable base. Use a folding motion to combine everything until the mixture is evenly coated and holds together.
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8
Taste a small spoonful. Lupini beans are naturally salty, so add sea salt only if necessary. Add the freshly cracked black pepper.
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9
For the best flavor development, cover the bowl and refrigerate for at least 30 minutes. This allows the nori and seasonings to hydrate and permeate the beans.
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10
Give the salad one final stir before serving. If it looks a bit dry after chilling, fold in an extra teaspoon of vegan mayo or a splash of lemon juice.
💡 Chef's Tips
Always peel the lupini beans; the skins are tough and can be bitter, which would ruin the delicate 'tuna' texture. If you want an even 'fishier' flavor, add 1/2 teaspoon of dulse flakes or a drop of vegan fish sauce (made from mushrooms/seaweed). To save time, look for 'snack-ready' lupini beans that are already peeled and lightly seasoned. Don't skip the lemon zest; the oils in the zest provide a floral brightness that cuts through the richness of the vegan mayo. Pulse the beans in a food processor for 3-5 seconds if you're in a rush, but be careful not to turn it into hummus.
🍽️ Serving Suggestions
Serve as a classic 'Tuna' Melt on sourdough bread with vegan provolone and a thick slice of heirloom tomato. Scoop into large, crisp Romaine lettuce leaves for a refreshing, low-carb lunch option. Pair with a chilled glass of crisp Sauvignon Blanc or a sparkling lemon-infused mineral water. Serve as a dip with thick-cut cucumber slices, radish chips, and artisanal seed crackers. Stuff into a hollowed-out beefsteak tomato or avocado half for an elegant bistro-style presentation.