Summery White Bean 'Tuna' Sandwich
Serves: 3-4
for the white bean 'tuna' salad
  • juice of half a lemon
  • ¼ medium red onion - chopped
  • 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
to make the white bean 'tuna' salad
  1. Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients.
  2. 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'
  1. 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