Un-Tuna Sandwich

Turn a classic sandwich spread into a delicious plant-based lunch with Chef Stefen Janke’s recipe for Un-Tuna Sandwich. Start with a base of chopped chickpeas, add scallions, celery, roasted red peppers, cashew cream sauce and a medley of seasonings and spices…then assemble on whole wheat bread or tortillas with your choice of fresh produce. The recipe can be prepared in just 10 minutes and is perfect for packed lunches and picnics alike.


  • 1/4 cup scallions, sliced
  • 1/4 cup celery, diced
  • 1 (15-ounce) can chickpeas
  • 2-3 tablespoons Cashew Cream Sauce
  • 2 tablespoons roasted red bell peppers, diced (fresh or jarred)
  • 2 tablespoons dill relish
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped (or 1/4 teaspoon dried dill)
  • 2 teaspoons capers, chopped
  • 2 teaspoons Old Bay seasoning
  • Hot sauce to taste
  • Freshly ground black pepper to taste
  • PREP TIME 10
  • Serves 2


  1. Drain and rinse chickpeas, then transfer them into a food processor. Pulse in 15-second bursts, scrape the sides down and repeat until the chickpeas are roughly chopped.
  2. Transfer chopped chickpeas to a large mixing bowl and add all remaining ingredients. Mix well.
  3. Adjust the moisture of the un-tuna mixture by adding more cashew cream sauce.
  4. Season with freshly ground black pepper and hot sauce to taste.
  5. Build a sandwich or wrap using your favorite toppings, e.g. ALT (avocado, lettuce, and tomato.)