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Vegan Banana Blossom Tuna, vegan recipe

Vegan Banana Blossom Tuna

Canned banana blossom rinsed, squeezed dry, and shredded, then folded with vegan mayo, lemon, capers, celery, and dill for a briny sandwich salad that eats like classic tuna salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 cans banana blossom in brine about 14 ounces each, drained and rinsed
  • 1/3 cup vegan mayonnaise plus more to taste
  • 1 tablespoon lemon juice fresh, plus more to taste
  • 2 tablespoons capers drained and roughly chopped
  • 1 stalk celery finely diced
  • 1/4 small red onion finely diced, about 1/4 cup
  • 2 tablespoons fresh dill chopped, plus more for serving
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarsely cracked black pepper
  • 1/4 teaspoon fine sea salt plus more to taste
To serve
  • toasted bread or rolls for sandwiches
  • lettuce leaves and sliced tomato optional, for sandwiches

Method
 

  1. Drain the banana blossom, rinse it under cold running water, and squeeze it dry in handfuls over the sink, pressing firmly. You want to wring out as much brine as you can. Shred the squeezed petals with your fingers or chop them roughly into flaky bite-size pieces.
  2. Add the shredded blossom to a bowl with the vegan mayonnaise, lemon juice, capers, celery, red onion, dill, Dijon mustard, black pepper, and salt. Fold everything together until evenly coated.
  3. Taste and adjust: more lemon if it needs brightness, more vegan mayonnaise if it looks dry, more salt if the brine rinse left it under-seasoned. Rest it in the fridge for at least 15 minutes so the flavors settle, then serve piled on toasted bread with lettuce and tomato.

Notes

Makes 4 generous sandwich servings. The rinse-and-squeeze is the whole recipe, more or less: any brine left in the petals ends up in the dressing, so be thorough. Leftovers keep for up to 3 days in an airtight container in the fridge; stir before serving and add a spoon of vegan mayonnaise if it looks dry, since the blossom keeps absorbing dressing overnight.