Tuna Po’Boy Sandwich
Hello & Happy Wednesday!!
Let me just say this before you draw conclusions on this vegan Tuna Po’boy Sammie I created that’s comprised of Sophie’s Kitchen canned vegan tuna lol.
If I can be frank, I tried this product by Sophie’s Kitchen a few years ago. If I recall correctly, the smell and taste were just very.. off-putting.
So when I had the chance to create something that would really amaze your tastebuds I wasn’t quite sure the direction I wanted to go in..
I mean, ..how many things can you make with canned tuna?! lol
You can make a salad, a macaroni salad, and well.. and this amazing vegan Tuna Po’boy Sammie!
and I’m telling you, this combo with fried tuna, jalapeños, spicy mayo and mountains of avocado completely blew me away.
If you’re searching for cutting edge vegan recipe that’s bright, spicy, and reminiscent of the classic Po’Boy sammie..
Then this recipe…
will be your “go to” for all of eternity.
(If you see this product buy it, not just one, like 4, you’ll thank me later)
Why this recipe rocks:
Um, its vegan tuna.. how cool is that?! (very)
Great for parties, “sliders” (holla)
- 2 cans Sophies Kitchen vegan tuna, drained (remove oil with paper towels or cheese cloth)
- 4 scallions onions, sliced
- 1 clove garlic
- 1/2 cup red onion, minced.
- 2 tbsp flax (flax egg)
- 3 tablespoon mayonnaise
- 2 tbsp sauce from canned chilis in adobo sauce
- 2 teaspoon dijon mustard
- 2 teaspoon spanish seasoning blend (cumin, chili powder etc)
- 4 cups vegetable oil for frying
- 1 1/2 cups panic bread crumbs
- 1/2 baguette, sliced in half both ways to form two sandwiches
- 2 jalapeños
- 1 tsp sea salt
- 1 cup flour
- 1cup boston lettuce, sliced
- 1/2 cup heirloom tomatoes or tomatoes, sliced
- 1 avocado
- 2 sprigs cilantro
- 6 slices of red onion
- 1/2 cup Follow Your Heart veganaise
- 1 chili in adobo sauce
- Remove the oil and moisture from the tuna. Make a flax egg, mix ground flax with 1/2 to1 tbsp of water, combine, let thicken. Mix the vegan tuna, scallion, some adobo sauce from the canned chilies, minced red onion, jalapeño, minced garlic, mayonnaise, mustard, sea salt, and Spanish seasoning along with enough pan that the mixture holds together well. Add the flax egg, combine.
- Heat a med/large size pot with vegetable oil. Let it heat to high for 5-7 minutes.
- While that heats, take the mixture and and form balls with it. Roll them in the bread crumbs and then to absorb excess oil, roll them in flour and set aside to fry.
- Once the oil is hot enough. (you can test it by throwing in a small piece and it should sizzle) Fry the tuna balls in oil until golden brown on all sides and set aside on cooling rack above paper towels to drain. (2-3 minutes)
- For the remoulade sauce, throw the mayo and chilis in a food processor and blend. Assemble the sandwich and top with lettuce, tomatoes, cilantro, avocado, red onion and remoulade sauce!
- Looking for a lighter version?! Bake the balls 🙂