Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16-oz) Great Northern beans |
| 2 tablespoons | Sweet pickle relish |
| 1 small | Onion; diced |
| ¼ cup | Sliced celery |
| 2 tablespoons | Plus |
| 1 teaspoon | FF or LF mayonnaise |
| \N \N | Salt and pepper to taste |
From: FINNIGAN@... (Finnigan, Julie) Date: 31 Jul 96 20:02 GMT
Drain and rinse the beans, then mash them with a potato masher until smooth. Mix the rest of the ingredients with the beans, chill for two hours, and use as you would tuna salad.
One note: if you have an old favorite recipe, you could probably make it using the beans as described above and find the taste to be similar to what you remember. I know everyone has their own version of tuna and egg salad, etc.
Second note: Julie Gettys mentioned in her post about crab cakes that using kelp powder adds a taste of the sea. You might want to try this with your mock tuna salad if you miss the "fishy" taste.
fatfree digest V96 #211
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .