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.
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.
Transfer chopped chickpeas to a large mixing bowl and add all remaining ingredients. Mix well.
Adjust the moisture of the un-tuna mixture by adding more cashew cream sauce.
Season with freshly ground black pepper and hot sauce to taste.
Build a sandwich or wrap using your favorite toppings, e.g. ALT (avocado, lettuce, and tomato.)
Chef Stefen Janke
Chef Stefen Janke began his career at the California Culinary Academy in San Francisco and has worked at prestigious kitchens in San Francisco and Los Angeles, including the Savoy Brassiere, Aqua, the Cypress Club and Patina. In 2000, after the birth of his son, Stefen became a private Chef in Los Angeles, and now brings his culinary talents to Yolo County and the greater Sacramento area. In 2015, after Chef Stefen’s wife Julie was diagnosed with Stage 4 colorectal cancer, he and his family transitioned to a whole food, plant-based diet. They now share his plant-based recipes as part of their catering company Gourmet Solutionz and at Plant Punk Kitchen dinner parties.