Artichoke "Tuna" Salad Sandwiches {Vegan + Vegetarian}

How to Make Artichoke Tuna Salad Sandwich Recipe

Artichoke "Tuna" Salad Sandwiches {Vegan + Vegetarian}

All the flavor of tuna salad sandwiches—without the tuna! This recipe leans on artichokes to create that tuna-like mouthfeel—which is all the usual tuna-salad ingredients for a punch of savory flavor. Whip up a batch of this flavorful vegan artichoke tuna salad for lunch sandwiches throughout the week!

Course Lunch

Cuisine American

Keyword artichoke tuna salad, vegan sandwich recipe, vegan tuna salad

Prep Time 15

Cook Time 5

Total Time 20

Servings -6 sandwiches

Calories 301kcal

Author Michelle Cehn | World of Vegan

Ingredients

2 cans artichokes whole or quartered packaged in brine, not marinated
¼ cup vegan mayo
1 teaspoon yellow mustard
½ red onion finely diced
2 stalks celery finely diced
2 spears dill pickle finely diced
8 cherry tomatoes quartered
¼ teaspoon black pepper
⅛ teaspoon salt if desired (taste first)
8-12 slices sandwich bread
4-6 large lettuce leaves

Instructions

Open the cans of artichokes and drain the water well. Use your hands to squeeze our the majority of the brine, and place artichokes into a food processor. Pulse 8-10 quick times until the artichokes look roughly shredded (should be a tuna-like consistency). Do not over-blend.
In a medium bowl, add the shredded artichokes, vegan mayo, yellow mustard, diced onion, diced celery, diced pickle, tomatoes, and black pepper. Mix with a spoon until thoroughly combined.
Lightly toast bread. For each sandwich, lay a large piece of lettuce on the bottom slice of toasted bread and top with a generous layer of artichoke "tuna" salad. Top with the other piece of bread, cut in half using a sharp knife (if desired), and enjoy.

Notes

This artichoke salad stores beautifully in the fridge. You can make a batch and keep it on hand for simple vegan sandwiches all week long.

Nutrition