Thursday, March 4, 2010

Tuna Salad (kinda) Wraps

This was delicious in a whole wheat wrap.
The next afternoon we had the leftovers just plain, straight out of the container cold. And that was equally delicious! As you can see, I have been on a little bit of a tempeh kick lately...
This was one that my kids really loved, probably because it is very mild and light in flavor. It would be a great packable for school lunches, or on a piece of toast, in a wrap, or on top of a bed of greens.
Tuna Salad (kinda) Wraps
Adapted from The Kind Diet Cookbook


What You Need:

1 (8-ounce) package tempeh

1 red onion, minced

1/4 cup umeboshi plum vinegar

1 celery stalk, chopped

1/2 carrot chopped

1/2 cup frozen peas, thawed

1/2 cup frozen corn, thawed

1/2 English cucumber, chopped

1/2 cup chopped kosher dill pickles

1 Tbsp. Veganaise

1/2 tbsp Dijon or stone ground mustard

1 tbsp (about half a juicy lemon) fresh lemon juice

2 heaping Tbsp. chopped fresh dill (I added a little more than this)

1 Tbsp drained capers

2 tbsp chopped fresh parsley

Whole wheat tortillas


To Make:

Bring water to a boil in a pot filled with a steamer basket. Cut the tempeh in half and place in the steamer basket. Steam for 20 minutes. Set aside to cool.

Bring a small saucepan of water to a boil. Add the onion, and oil for about 15 seconds. If you like raw onion, you can skip this step. Use a strainer or slotted spoon to transfer toe onion to a mixing bowl. Keep the water boiling in the pot on the stove.

Add the vinegar to the onions, stir well, and set aside to marinate for 30 minutes.

While the onion marinates, blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each vegetable is done. Set aside to cool.

Drain the marinated onions through a sieve, and rinse quickly under running water. Squeeze the excess liquid from the onions, and add to the bowl with the vegetables. Cut the cooled tempeh into small cues, and add to the bowl along with the cucumber, pickles, Veganaise, mustard, lemon juice, and dill..

Stir well to combine. Serve topped with the capers and parsley.

Enjoy just as it is, atop a salad of fresh greens, or in a whole wheat wrap.


1 comment:

  1. The Tuna Salad wraps look really perfect. I have never purchased Tempeh, but I am excited to try it. Thanks for all your hard work taking pictures and posting these recipes for us.

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