S-tonnata sauce
Salsa s-tonnata
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- vegan mayonnaise
- 1 tablespoon dried seaweed
- 2 tbsp capers
- 1 jar chickpeas
- 1 tablespoon lemon juice
- salt, pepper
- 1 tablespoon soy flakes
Soak the seaweed in a little water for 20 minutes.
Drain the chickpeas, add a little soaking water of the seaweed, the soy flakes and blend.
Add the dissailed capers, seaweed, lemon juice, pepper, if necessary, season with salt.
Blend until soft and creamy.
Incorporate with a spoon the mayonnaise (the amount depends on the tastes, I put a glass about).
Enjoy your meal!
PS: Very good for appetizers, canapés, stuffed raw with vegetables, or smeared on slices of seitan for the "seitan s-tonnato".
Thanks to Marina Zendri
