If you have been taking part in Veganuary this month then it has probably been a challenge to stay away from certain foods that you may usually enjoy. 

Toasted Tuna could be one such staple that you have had to abandon, but worry not, because we have found a recipe for faux tuna and vegan mayonnaise that you will surely enjoy.

Faux tuna melt toastie

I have always loved sandwich fillers, especially creamy mayonnaise ones, and that will not change. So this faux-tuna recipe came about for completely selfish reasons.


Makes 4 toasties

240 g (8½ oz) drained tinned artichokes, chopped
4 cornichons, chopped
1 carrot, grated
4 tablespoons Plant Mayo (see below) or shop-bought
1 tablespoon Dijon mustard
juice of ½ lemon
1 tablespoon chopped dill
4 slices of sourdough or good quality gluten-free bread
olive oil, for brushing
2 pieces of melty plant cheese (optional)
salt and freshly cracked black pepper


Start off by putting the artichokes, cornichons, carrot, mayonnaise, mustard, lemon juice and dill in a bowl, season with salt and pepper and give it a good mix. Brush both sides of the bread with oil, then spread two slices with themix, put a slice of plant cheese on top and seal the sandwich with the other slices of bread.

Get a frying pan (skillet) nice and hot with a splash of olive oil. Put your sandwiches in the pan and fry for about 5 minutes until a nice crispy brown on the base before flipping and browning the other side. Place on a cutting board and slice in the middle. Eat immediately but carefully so you don’t burn your mouth.

Plant mayo

This is a real treat of a mayonnaise and super-easy to make. It lasts for a good week in the fridge, too. You can save your chickpeas for hummus or any of the other recipes in this book – they last about 3–4 days in the fridge. You can add lots of different flavours to the mayonnaise, such as herbs, spices and more.

Makes a 250 ml

3½ tablespoons aquafaba (liquid from tinned chickpeas (garbanzos)
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
120 ml (4 fl oz/½ cup) organic rapeseed oil (organic is usually a lot yellower)
60 ml (2 fl oz/1/4 cup) olive oil
1 teaspoon Dijon mustard
1 pinch of salt and freshly cracked black pepper



Put the aquafaba, lemon juice and apple cider vinegar in a bowl and whisk with an electric whisk until combined. Whisking continuously, gradually begin to add the rapeseed oil until the mixture emulsifies and starts coming together as a mayonnaise. Continue whisking and slowly adding the olive oil until it is all incorporated. Season with mustard, salt and pepper to taste.

*Images updated in 2020.