It’s been a cold and rainy (dare I even say…snowy) April here in Toronto. So as much as I’d like to be transitioning to fresh spring salads come lunchtime, the thought of something warm and satisfying is far more appealing.
This not-quite a salad, not-quite a casserole is reminiscent of a classic creamy tuna noodle casserole minus the white pasta and soup-in-a-can sauce. Plus its beyond simple to whip together and can be served hot, cold or somewhere in between.
No-Cook Tuna “Casserole”
(Gluten and Dairy Free)
- 1-2 cans tuna
- 1 cup cooked chickpeas
- 1.5 cups cooked millet
- 2 big handfuls of spinach, coursely chopped
- 1/2 jar capers, chopped (about a palmful)
- 2 tbsp tahini
- 1/2 tbsp yellow mustard
- 1/4 cup nutritional yeast
- pinch of garlic powder
- salt and pepper
1. Mix together millet, chickpeas and tuna in a large bowl.
2. Add in 1 tbsp tahini, nutritional yeast and mustard.
3. Mix in the fresh chopped spinach and capers and the other tablespoon of tahini. Use your hands to mix the salad, ensuring all the leaves are separated and coated in dressing.
4. Season with salt, pepper and a pinch of garlic powder. Stir again to combine.