Toni Fiore’s Tunno Sandwiches

In the “Brown Bag Lunch” episode of “Vegan Mashup,” Toni Fiore shows viewers how to make a tuna-style sandwich – minus the tuna. The spread is also tasty with crackers or celery sticks.

Makes about 2 cups

14-ounce can artichoke hearts, drained and squeezed fairly dry

1 cup cooked chickpeas, rinsed and drained

1/2 small onion, finely chopped


1 celery stalk, finely chopped

1 tablespoon nutritional yeast

1 to 2 teaspoons kelp granules

11/2 teaspoons soy sauce

1 to 2 teaspoons unseasoned rice wine vinegar

4 to 5 tablespoons vegan mayonnaise


Salt and black pepper, to taste

Place the artichoke hearts in the bowl of your food processor and pulse to chop, being careful to retain the flaked tuna-like texture – you don’t want a paste! Remove to a bowl.

Add the chickpeas to the now-empty processor, and pulse until they have a mealy, crumbly texture. Add the chopped chickpeas to the artichokes, then add the remaining ingredients and mix well to combine.

Heap onto slices of whole-grain bread, cover with crunchy lettuce leaves and enjoy.

Gluten-free option: roll the tunno in lettuce or collard leaves.

FOR MORE “VEGAN MASHUP” RECIPES or to order a DVD of season one, visit

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