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Ingredients
- 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
Preparation
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.
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