Vegan Tuno Melt Ⓥ


  • 15.5 oz can Garbanzo beans, drained, rinsed & mashed
  • 2 small celery stalks, diced
  • 1/4 white onion, diced
  • 3 scallions, diced
  • 1/2 cup shredded carrot
  • 1/4 cup craisins
  • 3 cloves garlic, minced
  • 1/2 lemon, the zest & the juice
  • 1/4 sheet Nori or more, crumbled into a sprinkle consistency
  • 4 tbsp vegan Mayonnaise
  • 2 tsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 paninis
  • 1/2 cup vegan shredded cheese or slices


  • Drain, rinse & add the garbanzo beans/chickpeas to a large mixing bowl & mash them well. You can save the liquid (Aquafaba) to use as a vegan egg replacement in baking recipes.
  • Prepare the Tuno by adding the celery, onion, garlic, green onion, shredded carrots, crinkled Nori & craisins to the mashed chickpeas & mix well.
  • In a separate bowl, add the vegan mayonnaise, lemon zest, lemon juice, nutritional yeast, garlic powder, salt & pepper & mix well. Add the dressing to the mash & mix well.
  • Add the Tuno salad to 4 open faced paninis & sprinkle them with vegan cheddar cheese shreds. Place them on a baking sheet lined with silicone mats or parchment paper & add them to the toaster. I toasted mine for 2 rounds on setting 4 out of 4. Temperatures will vary so heat them until the cheese melts. Serve hot!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: