This is from The Kind Diet (Alicia Silverstone’s new cook book) and it is awesome. You could totally use tuna here (if you eat fish that is) but if you have never tried tempeh, you have to try it!
I wrapped mine in pitas but you could make it a sandwich with bread, a wrap with tortillas, or eat it as a salad. Pretty easy, but most importantly, it is good for you.
1 8-ounce package of tempeh
1 red onion, minced
1/4 cup umeboshi vinegar
1 celery stalk, chopped
1/2 carrot, chopped
1/2 cup fresh or frozen and thawed corn kernels
1/3 cup fresh or frozen and thawed peas
1/2 small cucumber, chopped (peel only if the cucumber is not organic)
1/4 cup chopped kosher dill pickles
1 tablespoon Veganaise
1/2 tablespoon Dijon or stone-ground mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
1 tablespoon drained capers
2 tablespoons chopped fresh parsley
Bring water to a boil in a pot fitted with a steamer basket.
Cut the tempeh in half, and place in the steamer basket.
Steam for 20 minutes.
Set aside to cool.
Bring a small saucepan of water to a boil.
Add the onion, and boil for 10 to 15 seconds (if you dig raw onion, you can skip this step)
Use a strainer or slotted spoon to transfer the onion to a mixing bowl.
Keep the water boiling in the pot on the stove.
Add the vinegar to the onions, stir well, and set aside to marinate for 30 minutes.
While the onion marinates, blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each vegetable is done.
Set aside to cool.
Drain the marinate onions through a sieve, and rinse quickly under running water.
Squeeze the excess liquid from the onions, and add to the bowl with the vegetables.
Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Veganaise, mustard, lemon juice, and dill.
Stir well to combine.
Serve topped with capers and parsley.
Now fill up your favorite bread, pita, or wrap with the salad and ENJOY!