Everyone is talking about ocean welfare and fishing documentary, Seaspiracy lately which has us thinking more about where our seafood comes from and how much we’re consuming. Stay tuned for our interview with sustainable fishermen next week!

Plant-based chef and founder of Nucifera, Meredith Baird is one of our go-to pros for vegan meals and solutions and her mock tuna salad is another (delicious) solution to the issue of over-fishing. Wrap this up in a nori sheet or do what you normally do with tuna salad whether throw it into some greens or sandwich between slices of bread. Hit up our Instagram to see the recipe in action!

Plant-based seafood alternatives don’t have to be complicated or highly processed. In my experience, a little seaweed goes a long way in giving the taste, texture, and mouthfeel many people look for when it comes to eating seafood.

“Mock Tuna Salad” is a high protein alternative made with chickpeas. It’s great in sushi rolls, sandwiches or wraps. I keep this in the refrigerator at all times.

Mock Tuna Salad

Ingredients:
1 can chickpeas, or approx 12oz freshly cooked
2 stalks of celery, finely chopped
1/2 cup veganaise (Like Sir Kensington’s Classic Vegan Mayo) or your own cashew version*
2 tsp dijon mustard
1 tsp kelp or wakame flakes
1 tsp dulse flakes
Generous pinch of sea salt

Instructions:
You can use a potato masher, or food processor.
Pulse or mash chickpeas. You want them to still be chunky, not smooth.
Mix with remaining ingredients.
Will last in the refrigerator for up to 5 days.

Makes approximately 1.5 cups

*For the Cashew Mayo: 1/2 cup cashews (or sunflower seeds for nut allergies). Blend with 1 cup water, 1 tbsp white miso, 1 tbsp rice vinegar, 1/2 clove garlic, pinch of sea salt til desired consistency.