Artichoke “Tuna” Salad Sandwich Recipe

Introduction

This Artichoke “Tuna” Salad offers a delightful plant-based twist on a classic favorite. It’s creamy, tangy, and packed with fresh veggies, making it perfect for a quick lunch or light dinner.

Ingredients

• 2 cans artichokes, whole or quartered, packaged in brine (not marinated)
• ¼ cup vegan mayo
• 1 teaspoon yellow mustard
• ½ red onion, finely diced
• 2 stalks celery, finely diced
• 2 spears dill pickle, finely diced
• 8 cherry tomatoes, quartered
• ¼ teaspoon black pepper
• ⅛ teaspoon salt, if desired (taste first)
• 10 slices sandwich bread
• 5 large lettuce leaves

Instructions

1. Step 1: Open the cans of artichokes and drain the water well. Use your hands to squeeze out most of the brine, then place the artichokes into a food processor. Pulse 8-10 quick times until the artichokes are roughly shredded, resembling a tuna-like consistency. Be careful not to over-blend.
2. Step 2: In a medium bowl, combine the shredded artichokes, vegan mayo, yellow mustard, diced red onion, diced celery, diced pickle, cherry tomatoes, and black pepper. Mix well with a spoon until everything is thoroughly combined.
3. Step 3: Lightly toast the sandwich bread slices. For each sandwich, place a large lettuce leaf on the bottom slice of toasted bread, then add a generous layer of the artichoke “tuna” salad on top.
4. Step 4: Cover with the other slice of toasted bread. If desired, cut the sandwich in half using a sharp knife. Serve immediately and enjoy.

Tips & Variations

• Try adding a squeeze of lemon juice or a pinch of smoked paprika for extra brightness and flavor.
• Use gluten-free bread or wraps to keep this recipe allergy-friendly.
• Swap vegan mayo for mashed avocado for a fresher, creamier texture.

Storage

Store the artichoke “tuna” salad in an airtight container in the refrigerator for up to 3 days. Keep bread and lettuce separate until ready to serve to prevent sogginess. Reheat sandwiches in a toaster oven if preferred warm, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marinated artichokes instead of canned in brine?

It’s best to use artichokes canned in brine, not marinated, because marinated ones can alter the flavor and texture of the salad. If using marinated artichokes, reduce or omit additional seasonings accordingly.

Is this recipe suitable for vegans?

Yes, this recipe uses vegan mayo and plant-based ingredients, making it fully vegan-friendly.

Artichoke “Tuna” Salad Sandwich Recipe

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★★★★★

4.7 from 116 reviews

A refreshing and savory Artichoke “Tuna” Salad that mimics traditional tuna salad using shredded artichokes, combined with vegan mayo, mustard, and fresh vegetables. Perfect for a light, plant-based sandwich filling served on toasted bread with lettuce.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 5 sandwiches 1x
• Category: Sandwiches
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Artichoke Salad

• 2 cans artichokes, whole or quartered, packaged in brine (not marinated)
• ¼ cup vegan mayo
• 1 teaspoon yellow mustard
• ½ red onion, finely diced
• 2 stalks celery, finely diced
• 2 spears dill pickle, finely diced
• 8 cherry tomatoes, quartered
• ¼ teaspoon black pepper
• ⅛ teaspoon salt, optional (taste first)

Sandwich Assembly

• 10 slices sandwich bread
• 5 large lettuce leaves

Instructions

1. Prepare the Artichokes: Open the cans of artichokes and drain the brine completely. Use your hands to squeeze out as much liquid as possible, then place the artichokes into a food processor. Pulse 8-10 times quickly until the artichokes have a shredded consistency that resembles tuna. Avoid over-blending to keep texture.
2. Mix the Salad: In a medium bowl, combine the shredded artichokes, vegan mayo, yellow mustard, finely diced red onion, celery, dill pickle, quartered cherry tomatoes, and black pepper. Stir thoroughly with a spoon to evenly blend all ingredients. Taste and add salt if desired.
3. Toast the Bread: Lightly toast all slices of sandwich bread until just crisp and golden.
4. Assemble the Sandwiches: On the bottom slice of toasted bread for each sandwich, place one large leaf of lettuce. Generously spread a layer of the artichoke “tuna” salad over the lettuce, then top with the second slice of toasted bread. Cut sandwiches in half with a sharp knife if preferred, then serve immediately.

Notes

• Ensure to thoroughly drain and squeeze the artichokes to avoid a soggy salad.
• Do not over-process the artichokes to maintain a flaky, tuna-like texture.
• Adjust salt cautiously since the brine and pickles add saltiness.
• Serve immediately after assembly to keep the bread from becoming soggy.
• This recipe is vegan and can be enjoyed by those following vegetarian or vegan diets.

Keywords: artichoke tuna salad, vegan tuna salad, plant-based sandwich, vegetarian sandwich, dairy-free tuna substitute