2015 Lenten Potluck #2: Mock Tuna Salad with Avocado Mayo

I was very bad Tuesday night and neglected to make my potluck dish ahead. That meant all day Wednesday I was trying to plan what to make, and how I’d make it in the very tiny window of time from the time I leave work to the time I get back to the church. I have a mere two hours, and I also needed to stop at the store! Luckily I already had a plan to use up two more avocados, so I just had to figure out what I wanted to cover in Avocado Mayo, a recipe I found at Girl Makes Food.

2015-3-5 Mock Tuna Avocado Mayo
I decided to do yet another version of mock tuna using chickpeas, and I even had a little bag of dried seaweed flakes from my last haul at the Asian market.

2015-3-5 Avocado Mayo
For the mayo:
Use a fork to mash two avocados until creamy and smooth. Stir in 2 Tbsp white vinegar, juice of half a lemon, 1/8 tsp onion powder & 1/8 tsp garlic powder. Salt to taste.

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For the mock tuna:
I lightly mashed four cans of chickpeas. Of course I bought the cheapest chickpeas I could find, and they turned out to be pretty firm and didn’t mash as well as I would’ve liked. Better to go with chickpeas that are a little more tender if you can. After mashing them, season with salt and pepper (and if you like egg taste in your tuna salad, add gray salt for the sulfur taste).

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Now, depending on how fishy you want the salad, add 1/4 C to 1/2 C seaweed flakes.

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I did 1/4 C. It looked like a lot, but next time I’m upping it!

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Add avocado mayo and stir to coat.

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Add two cans of peas, drained – you can reserve a little liquid in case you want to thin down the mayo in the salad. Turn the salad very gently to incorporate the peas, you want to avoid crushing them.

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I found an antique bowl that matched the salad beautifully, it belonged to my grandmother 🙂

If I were making a smaller batch of the salad just for myself, I’d use two cans of chickpeas, one can of peas, but the same amount of mayo. I’d get it good and salty, probably use 1/4 C of seaweed flakes again (since I’d have a smaller portion of chickpeas to season), and let the salad sit over night. It should keep from browning if you cover it in plastic wrap with the plastic touching the salad. Although if it’s just for me, I don’t care if it browns a little. Just stir it up and it’s fine. On its own, the salad is both oil free & perfect for a strict fasting day, and also gluten free. Serve with pita bread for those who are gluten full.

Anyway.

2015-3-5 Lenten Potluck
We had way more people than usual at Presanctified Liturgy, and way more food than usual at the potluck.

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This is just the main table with the savory food, we had another counter filled with sweet stuff.

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Mjuddara with hummus and salad is a classic Lenten meal, is it not? We also had Sloppy Joe’s made with TVP and Sweet Baby Ray’s BBQ sauce, and guess what? The little buns were made using my Tasty Buns recipe! They turned out beautifully, I think they were better than mine! I also tried the pumpkin bread, and a lovely bowl of magenta-colored soup (is there any vegetable more beautiful than the beet?).

I know some of you are also enjoying Lenten potlucks in your own parishes. What are you cooking?

0 thoughts on “2015 Lenten Potluck #2: Mock Tuna Salad with Avocado Mayo

    • Ours is tonight (Wednesday), too! And….I’m also using jackfruit again – we’re almost twins!!! But I did something really different this time…will post soon.

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