½ cup dried white beans (such as cannellini, navy, baby lima, etc.) - soaked overnight in purified water and cooked
½ cup chopped English cucumber
⅓ cup chopped pickles
⅓ cup chopped olives
⅓ cup toasted sunflower seeds
⅓ cup chopped dill and/or parsley
1 tablespoon capers
1 tablespoon nutritional yeast
freshly ground black pepper
handful basil leaves (optional)
½ teaspoon garlic powder (optional)
¼ cup 'mayo', or more to taste - recipe follows
sea salt - if needed
for the 'mayo'
1 tablespoon Dijon mustard
1 tablespoon sweet miso paste
1 tablespoon sunflower butter or any nut/seed butter
1 teaspoon sriracha
juice of 1 lemon or more if needed
sandwich add-ins
shredded red cabbage
tomato slices
more whole basil leaves
sprouts or microgreens
Instructions
to make the white bean 'tuna' salad
Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients.
Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread, with red cabbage, tomato, more basil, sprouts/microgreens, or any other favorite sandwich add-ins.
to make the 'mayo'
Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency.
Recipe by Golubka Kitchen at https://golubkakitchen.com/summery-white-bean-tuna-sandwich/