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The perfect vegetarian version of “tuna” salad, using 5-grain tempeh instead of tuna. (Also vegan-friendly!)
In a medium-sized bowl, stir together all ingredients except the mayo. Then stir in enough mayo so it comes together into a creamy consistency. Taste and season with additional salt and pepper as desired.
Refrigerate until serving, then eat the salad any way you’d eat tuna salad—as a sandwich, as a melt with cheese, on top of salad greens, tossed with cooked pasta or as a spread for crackers.
*If you want to make this salad vegan, omit the Worcestershire sauce and use tamari sauce instead; reduce the amount of salt if desired. Also, make sure to use a vegan mayo.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!