Vegan Tuna Melt by @maxlamanna

20 min

2 servings

🫘

400 g

Chickpeas

🥣

2 tbsp

Vegan mayo

🌼

5 ml

Mustard

🫒

15 ml

Capers

🧅

30 g

Shallot

🍙

3 g

Nori sheet

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌱

2 g

Nigella seeds

🍞

140 g

Bread

🧀

Vegan cheddar

💧

15 ml

Water

🧈

14 g

Butter

  1. Drain
    • chickpeas

    Drain and rinse the chickpeas thoroughly in a colander.

  2. Dice
    • shallot
    • nori sheet

    Finely dice the shallot. Tear the nori sheet into very small pieces.

  3. Add
    • chickpeas

    Add the drained chickpeas to a mixing bowl. Mash them with a fork until flaky and chunky, resembling tuna.

  4. Add
    • vegan mayo
    • capers
    • Chickpeas

    Add the vegan mayo, mustard, capers, caper brine, diced shallot, and torn nori to the mashed chickpeas. Stir until evenly combined.

  5. Season
    • salt
    • nigella seeds
    • Chickpeas

    Season the chickpea mixture with salt, black pepper, and nigella seeds. Taste and adjust the seasoning if needed.

  6. Spread
    • bread slices
    • vegan butter

    Spread the vegan butter over one side of each bread slice. Heat a frying pan over medium heat.

  7. Place
    • bread slices
    • vegan cheddar slices
    • Butter

    Place two bread slices butter-side down in the hot pan. Top each slice with two vegan cheddar slices.

  8. Add
    • water
    • vegan cheddar slices

    Add 1 tablespoon water to the edge of the pan. Cover immediately with a lid and cook until the cheese melts.

  9. Divide
    • chickpeas
    • bread slices
    • Butter

    Divide the chickpea tuna mixture between the two cheesy bread slices. Top with the remaining bread slices, butter-side up.

  10. Cook
    • bread slices
    • vegan butter

    Cook the sandwiches until the bottoms are golden and crisp. Flip carefully and cook until the second sides are golden.

Vegan Tuna Melt by @maxlamanna

20 min

2 servings

🫘

400 g

Chickpeas

🥣

2 tbsp

Vegan mayo

🌼

5 ml

Mustard

🫒

15 ml

Capers

🧅

30 g

Shallot

🍙

3 g

Nori sheet

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌱

2 g

Nigella seeds

🍞

140 g

Bread

🧀

Vegan cheddar

💧

15 ml

Water

🧈

14 g

Butter

Preparation Steps

  1. Step 1/10

    Drain and rinse the chickpeas thoroughly in a colander.

    🫘chickpeas
    🥫can opener
    🧺colander

  2. Step 2/10

    Finely dice the shallot. Tear the nori sheet into very small pieces.

    🧅shallot
    🍙nori sheet
    🪵cutting board
    🔪chef's knife

  3. Step 3/10

    Add the drained chickpeas to a mixing bowl. Mash them with a fork until flaky and chunky, resembling tuna.

    🫘chickpeas
    🥣mixing bowl
    🍴fork

  4. Step 4/10

    Add the vegan mayo, mustard, capers, caper brine, diced shallot, and torn nori to the mashed chickpeas. Stir until evenly combined.

    🥣vegan mayo
    🌼mustard
    🫒capers
    🥫caper brine
    🧅shallot
    🍙nori sheet
    🥣mixing bowl
    🍴fork
    🥄measuring spoons

  5. Step 5/10

    Season the chickpea mixture with salt, black pepper, and nigella seeds. Taste and adjust the seasoning if needed.

    🧂salt
    ⚫black pepper
    🌱nigella seeds
    🥣mixing bowl
    🍴fork
    🥄measuring spoons

  6. Step 6/10

    Spread the vegan butter over one side of each bread slice. Heat a frying pan over medium heat.

    🥖bread slices
    🧈vegan butter
    🍳frying pan
    🥄spatula

  7. Step 7/10

    Place two bread slices butter-side down in the hot pan. Top each slice with two vegan cheddar slices.

    🥖bread slices
    🧀vegan cheddar slices
    🍳frying pan
    🥄spatula

  8. Step 8/10

    Add 1 tablespoon water to the edge of the pan. Cover immediately with a lid and cook until the cheese melts.

    💧water
    🧀vegan cheddar slices
    🍳frying pan
    ✨lid
    🥄measuring spoons

  9. Step 9/10

    Divide the chickpea tuna mixture between the two cheesy bread slices. Top with the remaining bread slices, butter-side up.

    🫘chickpeas
    🥖bread slices
    🍳frying pan
    🥄spatula

  10. Step 10/10

    Cook the sandwiches until the bottoms are golden and crisp. Flip carefully and cook until the second sides are golden.

    🥖bread slices
    🧈vegan butter
    🍳frying pan
    🥄spatula

Composition

Ingredients

Types

Legumes, Condiments, Vegetables, Seaweed, Seasonings, Seeds, Liquids

Ingredients

Chickpeas, Vegan mayo, Mustard, Capers, Shallot, Nori sheet, Salt, Black pepper, Nigella seeds, Bread, Vegan cheddar, Water, Butter

Notes

Chickpeas (drained and rinsed), Capers (and juice), Shallot (diced), Salt (to taste), Black pepper (to taste), Nigella seeds (to taste), Bread (buttered), Vegan cheddar (a few slices), Water (a splash, to help melt the cheese), Butter (for buttering the bread, vegan butter implied)

Allergens

Mustard

Dietetics

Dietary regimen

Vegetarian, Plant-based, Pescatarian

Calories

495 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 62g, Fat: 21g, Fiber: 12g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 5mg, Potassium: 500mg, Sodium: 1050mg

Vitamins

Vitamin B9: 170mcg, Vitamin B6: 0.4mg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

can opener, colander, cutting board, chef's knife, mixing bowl, fork, measuring spoons, frying pan, spatula, lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Lunch, Weekday meal, Casual dining

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy, Soft, Crispy, Chewy, Chunky

Flavors

Savory, Briny, Tangy, Umami, Peppery, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store the chickpea filling in an airtight container,Store toasted sandwiches separately when possible,Reheat sandwiches in a frying pan), freezer : 1 month (Freeze the chickpea filling in an airtight freezer-safe container,Do not freeze assembled sandwiches for best texture,Thaw overnight in the fridge)