Artichoke “Tuna” Salad Sandwich Recipe
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.
- 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
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
- 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.
- 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.
- Toast the Bread: Lightly toast all slices of sandwich bread until just crisp and golden.
- 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
Find it online: https://miarosetti.com/artichoke-tuna-salad-sandwich-recipe/
