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  • 1/2 cup silken tofu or 1/4 cup Vegenaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoons freshly squeezed lemon juice
  • 8 ounces tuna packed in olive oil, drained
  • 4 cornichons, finely diced
  • 1 tablespoon finely minced white onion
  • A pinch of ground celery seed
  • A big pinch of coarse sea salt
  • A few healthy grinds of black pepper




Pure the tofu, mustard and lemon juice until smooth in a powerful blender or food processor. (If youre using Vegenaise, you can simply whisk together the ingredients). Combine with the rest of the ingredients in a mixing bowl, being sure to break up the tuna. Serve on a bed of greens or between slices of your favorite gluten-free bread.