healthy tuna salad sandwich recipe no mayo image
Q. I came across a Vegan Mock Tuna Salad recipe and it contains Kelp Powder. Kelp Powder is very difficult to find. I was wondering if it is necessary in the recipe to make it taste right or if it is used for nutritional purposes only. BTW, does anyone know where to purchase Kelp Powder because I usually find anything and everything at Whole Foods Market but not Kelp Powder.
Answer
For faux tuna salad, it's there for taste. It gives it that fishy flavor. Of course, it's healthy too. But, if you made faux tuna salad without it, you'd basically have tofu & Vegenaise, maybe some kind of onion or something, and it wouldn't be like tuna salad at all. I buy kelp powder from my local health food store. They have all sorts of herbs, spices, & seasonings available in their bulk section. (I wouldn't set foot inside a Whole Foods store anyway.) Maybe if you can't find it, you could buy some nori (sushi wraps) & crumble them up into tiny bits & use that instead. It'll give pretty much the same fishy flavor, it just won't be a fine powder. You should be able to find nori at any decent grocery store. You could also just make faux egg salad instead. Oh, or this is really good as a sandwich filling:
Chickpea Salad
* 1 15-oz can chickpeas
* 2 tbsp vegan mayo
* 1 tbsp mustard (I use horseradish mustard)
* 2 stalks celery, diced
* 1/2 cup diced green pepper
* 1/2 cup diced onion (I use chives or green onions. I think raw yellow/red onion is too strong.)
* 1/4 tsp lemon juice
* a squirt or two of Bragg's or soy sauce
* pepper to taste (if you think it needs it...you won't need salt because of the Bragg's)
Put the (drained & rinsed) chickpeas in a large bowl. Mash with a masher or fork. Don't use a blender. You want them to be slightly chunky still. Add all the other ingredients & mix well. Add more mayo & mustard if it seems a little dry. (The measurements above are from the original recipe, but I've always used more.) It's great stuffed in a pita with some lettuce or cucumber and grated carrots.
For faux tuna salad, it's there for taste. It gives it that fishy flavor. Of course, it's healthy too. But, if you made faux tuna salad without it, you'd basically have tofu & Vegenaise, maybe some kind of onion or something, and it wouldn't be like tuna salad at all. I buy kelp powder from my local health food store. They have all sorts of herbs, spices, & seasonings available in their bulk section. (I wouldn't set foot inside a Whole Foods store anyway.) Maybe if you can't find it, you could buy some nori (sushi wraps) & crumble them up into tiny bits & use that instead. It'll give pretty much the same fishy flavor, it just won't be a fine powder. You should be able to find nori at any decent grocery store. You could also just make faux egg salad instead. Oh, or this is really good as a sandwich filling:
Chickpea Salad
* 1 15-oz can chickpeas
* 2 tbsp vegan mayo
* 1 tbsp mustard (I use horseradish mustard)
* 2 stalks celery, diced
* 1/2 cup diced green pepper
* 1/2 cup diced onion (I use chives or green onions. I think raw yellow/red onion is too strong.)
* 1/4 tsp lemon juice
* a squirt or two of Bragg's or soy sauce
* pepper to taste (if you think it needs it...you won't need salt because of the Bragg's)
Put the (drained & rinsed) chickpeas in a large bowl. Mash with a masher or fork. Don't use a blender. You want them to be slightly chunky still. Add all the other ingredients & mix well. Add more mayo & mustard if it seems a little dry. (The measurements above are from the original recipe, but I've always used more.) It's great stuffed in a pita with some lettuce or cucumber and grated carrots.
What are some good sandwich recipes that you guys make?
Where You
I eat sandwiches everyday now because im trying to stay healthy and i work out everyday. So i eat Steak and chicken at least 4 times a week. Currently on my sandwich i put. Mayo, Ham, Turkey, lettuce, Egg, and Cheese. And i use white bread. (cheap stuff from costco :P) Thank you for your recipes and tips on how to make a Great sandwich.
Answer
Turkey Club Sandwich
Serve this double-decker sandwich with carrot and celery sticks and red and green grapes. If you don't like Swiss cheese, substitute any other variety, such as cheddar cheese.
4 tablespoons fat free mayonnaise
4 teaspoons fresh basil, chopped
12 slices sourdough bread, toasted
8 ounces turkey breast lunch meat
6 slices bacon, fried crisp
4 romaine lettuce leaves
8 slices tomato
4 slices Swiss cheese
In a small bowl, combine mayonnaise and basil. Spread 1 teaspoon of mixture on each slice of bread.
Place 1 slice of bread on plate. Top with 1 ounce turkey and 1 1/2 pieces of bacon. Add another lsice of bread, 1 ounce turkey, 1 lettuce leaf, 2 slices tomato and 1 piece of cheese. Top with last slice of bread. Place a toothpick in each half of sandwich and cut down the center. Serve immediately
Tuna Salad Sandwiches
For variety, add cucumber or tomato slices to each sandwich.
2 cans albacore tuna, in water, drained
½ cup celery, diced
½ cup apple, diced
1 teaspoon lemon juice
â cup fat free mayonnaise
4 lettuce leaves
8 slices whole wheat bread
In a small bowl, flake tuna with fork. Add celery, apple, lemon juice and mayonnaise. Stir well.
To serve, place 1 leaf of lettuce on a slice of bread. Top with 1/4 of tuna mixture, spread to edges and top with another slice of bread. Serve immediately.
Philly Steak Sandwich
Cheddar cheese is high in fat and calories, so limit the cheese to 2 tablespoons for each sandwich. For variety, use roast beef that has been rubbed with Italian seasonings.
1 bell pepper, thinly sliced
1 onion, thinly sliced
12 ounces lean roast beef, shaved thin
4 whole wheat buns
½ cup Cheddar cheese, shredded
Preheat oven to 350 degrees. Coat a baking pan with cooking spray.
Spray frying pan with cooking spray. Over medium heat, saute the peppers and onions until they soften, about 3 - 5 minutes. Add the roast beef and saute for an additional 2 -3 minutes.
Place 1/4 of the roast beef mixture on each bun and place on baking pan. Top each with 2 tablespoons of cheese. Bake until cheese has melted, about 2 - 4 minutes. Serve immediately.
Mexican Roll Ups
A tasty alternative to sandwiches for a lunchbox or picnic. Roast beef, chopped tomatoes, bell pepper and seasonings are rolled in whole wheat tortillas and wrapped in tin foil. Easy to transport and neat to eat.
6 whole wheat tortillas
6 leaves romaine lettuce
1 ¼ pounds sliced roast beef
1 cup chopped tomatoes
1 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
½ teaspoon ground cumin
For each roll up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Top with lettuce leaf, about 3 ounces of beef, divide tomatoes pepper, oil, vinegar and cumin evenly over all tortillas.
Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled.
To eat, peel back the paper or foil
Ham and Egg Salad
1 ½ cups fully cooked ham, cubed
6 egg, hard boiled, chopped
½ cup celery, chopped
½ cup sweet pickle relish
½ cup mayonnaise
2 tablespoons honey mustard
Combine first 4 ingredients. Blend together mayo and mustard, add to ham mixture and toss lightly. Chill well before serving
Chicken Tostadas
Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat free sour cream and grated cheese keep this dish a healthy one.
1 ½ pounds chicken breasts, cooked
3 cups romaine lettuce, torn into bite size pieces
½ cup bell pepper, chopped
½ cup chopped tomatoes
6 flour tortillas
6 tablespoons fat free sour cream
6 tablespoons salsa
6 tablespoons Cheddar cheese, grated
Heat tortillas by placing them in a large dry skillet over medium high heat, turn one until golden and puffy.
Place tortillas on plates, evenly distribute remaining ingredients over tops of toasted tortillas. Serve immediately.
Chicken Salad
3 - 4 cup cooked chicken, diced
1 cup celery, chopped fine
1 cup apple, peeled, cored and chopped fine
1 teaspoon salt
¼ teaspoon pepper
â teaspoon ground cayenne pepper
1 teaspoon dried parsley
â teaspoon dill weed
½ cup mayonnaise
¼ cup sour cream
Combine all ingredients. Chill overnight before serving.
Turkey Club Sandwich
Serve this double-decker sandwich with carrot and celery sticks and red and green grapes. If you don't like Swiss cheese, substitute any other variety, such as cheddar cheese.
4 tablespoons fat free mayonnaise
4 teaspoons fresh basil, chopped
12 slices sourdough bread, toasted
8 ounces turkey breast lunch meat
6 slices bacon, fried crisp
4 romaine lettuce leaves
8 slices tomato
4 slices Swiss cheese
In a small bowl, combine mayonnaise and basil. Spread 1 teaspoon of mixture on each slice of bread.
Place 1 slice of bread on plate. Top with 1 ounce turkey and 1 1/2 pieces of bacon. Add another lsice of bread, 1 ounce turkey, 1 lettuce leaf, 2 slices tomato and 1 piece of cheese. Top with last slice of bread. Place a toothpick in each half of sandwich and cut down the center. Serve immediately
Tuna Salad Sandwiches
For variety, add cucumber or tomato slices to each sandwich.
2 cans albacore tuna, in water, drained
½ cup celery, diced
½ cup apple, diced
1 teaspoon lemon juice
â cup fat free mayonnaise
4 lettuce leaves
8 slices whole wheat bread
In a small bowl, flake tuna with fork. Add celery, apple, lemon juice and mayonnaise. Stir well.
To serve, place 1 leaf of lettuce on a slice of bread. Top with 1/4 of tuna mixture, spread to edges and top with another slice of bread. Serve immediately.
Philly Steak Sandwich
Cheddar cheese is high in fat and calories, so limit the cheese to 2 tablespoons for each sandwich. For variety, use roast beef that has been rubbed with Italian seasonings.
1 bell pepper, thinly sliced
1 onion, thinly sliced
12 ounces lean roast beef, shaved thin
4 whole wheat buns
½ cup Cheddar cheese, shredded
Preheat oven to 350 degrees. Coat a baking pan with cooking spray.
Spray frying pan with cooking spray. Over medium heat, saute the peppers and onions until they soften, about 3 - 5 minutes. Add the roast beef and saute for an additional 2 -3 minutes.
Place 1/4 of the roast beef mixture on each bun and place on baking pan. Top each with 2 tablespoons of cheese. Bake until cheese has melted, about 2 - 4 minutes. Serve immediately.
Mexican Roll Ups
A tasty alternative to sandwiches for a lunchbox or picnic. Roast beef, chopped tomatoes, bell pepper and seasonings are rolled in whole wheat tortillas and wrapped in tin foil. Easy to transport and neat to eat.
6 whole wheat tortillas
6 leaves romaine lettuce
1 ¼ pounds sliced roast beef
1 cup chopped tomatoes
1 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
½ teaspoon ground cumin
For each roll up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Top with lettuce leaf, about 3 ounces of beef, divide tomatoes pepper, oil, vinegar and cumin evenly over all tortillas.
Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled.
To eat, peel back the paper or foil
Ham and Egg Salad
1 ½ cups fully cooked ham, cubed
6 egg, hard boiled, chopped
½ cup celery, chopped
½ cup sweet pickle relish
½ cup mayonnaise
2 tablespoons honey mustard
Combine first 4 ingredients. Blend together mayo and mustard, add to ham mixture and toss lightly. Chill well before serving
Chicken Tostadas
Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat free sour cream and grated cheese keep this dish a healthy one.
1 ½ pounds chicken breasts, cooked
3 cups romaine lettuce, torn into bite size pieces
½ cup bell pepper, chopped
½ cup chopped tomatoes
6 flour tortillas
6 tablespoons fat free sour cream
6 tablespoons salsa
6 tablespoons Cheddar cheese, grated
Heat tortillas by placing them in a large dry skillet over medium high heat, turn one until golden and puffy.
Place tortillas on plates, evenly distribute remaining ingredients over tops of toasted tortillas. Serve immediately.
Chicken Salad
3 - 4 cup cooked chicken, diced
1 cup celery, chopped fine
1 cup apple, peeled, cored and chopped fine
1 teaspoon salt
¼ teaspoon pepper
â teaspoon ground cayenne pepper
1 teaspoon dried parsley
â teaspoon dill weed
½ cup mayonnaise
¼ cup sour cream
Combine all ingredients. Chill overnight before serving.
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