Check out my previous recipe to find out how to make yourself this vegan tuna! And then serve it in this jacket potato… Yum!
Per serve: 297 kcal // 16.2g protein • 43.5g carbs • 5.5g fats
- 2 medium potatoes
- For the tuna:
- 1 cup (60g) soya chunks (TVP aka Textured Vegetable Protein)
- 1 piece of dried Kumbu / Kelp, or use 2 tbsp dried wakame
- 3 cups of water
- 3 tbsp Pineapple juice
- 1 tbsp soy sauce or tamari
- 1 small onions
- 2 tbsp vegan mayonnaise or kewpie
- Salt & Pepper
- 2 tbsp Capers
- 2 tbsp Mustard
- 1 tbsp curry powder
- Optional for an extra kick: 1 tbsp sriracha or wasabi
- Step 1 Pre heat your oven to 200 degrees Celcius.
- Step 2 Brush your potatoes and clean them well. Prick holes in them with a fork. Transfer to an oven tray and sprinkle salt over them.
- Step 3 Bake in the oven for approx. 1h until soft.
- Step 4 In the meanwhile, let’s make the tuna.
- Step 5 Start with boiling the 3 cups of water in a large pot with the kumbu or wakame.
- Step 6 I bought organic TVP chunks, which were actually already the perfect size, but if you buy very large chunks you might want to blend this with a hand blender or pulse in a food processor to get smaller chunks. It is also important to buy organic soy because the GMO stuff is not so good for you – however if you occasionally eat soy or you cannot find organic TVP then just use the one you can find. Asian stores might stock this too!
- Step 7 Add the soy chunks to the boiled water and let them rehydrate for 5-10 minutes.
- Step 8 Drain the water and discard the seaweed. Press out some of the excess liquid of the soy chunks with a fork through a strainer.
- Step 9 Heat a fry pan over medium heat with some oil and add the soy chunks. Toss and fry until they start to firm up.
- Step 10 Add the pineapple juice and soy sauce. Fry until all the liquid is absorbed.
- Step 11 Blitz the chunks (if necessary) otherwise transfer to a bowl and add the remaining ingredients.
- Step 12 Adjust salt & pepper to taste, or add some chili flakes/sriracha/wasabi to it if you want an extra kick. My secret ingredient is a dash of curry powder, which gives the tuna mayo an unique flavour.
- Step 13 Take the potato out of the oven and cut open. Let it cool for a bit and then add the tuna to it. Serve and enjoy!