【食譜】鷹嘴豆偽鮪魚蛋沙拉 Chickpea Egg "Tuna" Salad

這個 鷹嘴豆偽鮪魚蛋沙拉 是前陣子在 YouTube 上看到的有趣食譜。其實還滿多人都有做鷹嘴豆偽鮪魚沙拉，但食譜稍有不同。有試做過幾個不同的食譜，最後覺得這個有加蛋的食譜最得我心!
也是有依著個人的喜好，稍調調整了調味料與比例。

This Chickpea Egg “Tuna” Salad is one of the interesting recipes that I came across on YouTube. I find that there are quite many similar recipes on YouTube, actually. I’ve tried a few of them, and this recipe with eggs turns out to be my favorite. I adjust a little bit on the seasonings and ratio to suit my own palate.

名字中會有”偽”，就是因為這道食譜完全沒有加鮪魚，而是用「鷹嘴豆」，也就是一般常聽到的「雪蓮子」，來模仿鮪魚沙拉的味道。

這食譜的出發點應該是想讓吃素或是不能吃鮪魚的人，也能品嚐享受到接近鮪魚沙拉的滋味。或許單純看食譜，會覺得有點扯，因為鷹嘴豆怎麼會做出像鮪魚沙拉的味道呢?
一開始我也是這麼覺得，但試做過後，發現還真的有那麼一種近似鮪魚的”魚”味從完全沒有海鮮的食材中跳出來。

The “tuna” is in quotation marks because there is in fact no tuna. The mocking ingredients are chickpeas.

I think it was made for vegetarian or people who cannot eat tuna. If you see the recipe, you may find it hard to believe that chickpeas can be faked tuna, at least that was what I thought before making it. But after I give it a try, I’m surprised to find a “fishy” flavor comes out from the mixture which does not contain any sea food.

這個偽鮪魚蛋沙拉同樣適合用來搭配麵包食用。

我是個愛吃蛋的人，覺得加了水煮蛋更美味! 如果是吃全素的人也可以不加蛋嚐試看看。

動手來做吧!

This faked tuna egg salad also goes will with bread. I’m an egg lover, so I find the added poached egg really make it more delicious. If you are vegetarian, you can omit the egg.
Let’s do this!

(※ 可延伸食譜但請勿直接複製內文，並請註明出處與原文網址 ※)

鷹嘴豆偽鮪魚蛋沙拉
Chickpea Egg “Tuna” Salad

作者 Author: 桶子葉 Barrelleaf / Nora Hsu
參考改自 Adapted from: PETA-Mock Tuna Salad Sandwich
食譜單位標準&換算+常見問答集: Recipe Measurement+ FAQ
特別器具 Special equipment:
- 一台食物處理機
- A food processor

食材 Ingredients
- 煮熟鷹嘴豆 cooked chickpeas 140 g
- 切碎丁的洋蔥 diced onions 1/8 cup
- 水煮蛋 1 poached egg 1個
- 法國第戎芥末醬 dijon mustard 1 tsp
- 無糖優格 plain yogurt 2 Tbs
- 美乃滋 mayonnaise 2 Tbs
  鹽 pinch of salt 1小撮
- 粗粒黑胡椒 some coarsely ground black pepper 適量
- 非必要：蕃茄醬 some ketchup 少許 (optional)

準備工作 Preparation
- 食材準備、秤量好
- Measure all ingredients.

．作法/步驟 Step：

1.將除了水煮蛋外的其它食材全部放入食物調理機中

Place all ingredients except the poached egg in a food processor.

2.用間段的方式將其大略攪打至鷹嘴豆大致碎但還是保有一些顆粒口感

Using “pulse” action to blitz them until the chickpeas are roughly crashed but still have some granular texture.

大致像這樣就差不多了。

It should be like this.

3.接著將水煮蛋切成丁塊狀

Then dice the poached egg.

4.將鷹嘴豆混合物與水煮蛋放到碗中，我喜歡在這時加一些蕃茄醬，再用刮刀或混匙混合均勻

Place the chickpea mixture and the egg chunks into a bowl (I like to add some ketchup).
Mix will a spatula or spoon.

混合完成就可以享用了。最後再撒一些巴西里或黑胡椒點綴!

You can sprinkle some dried pasley or coasely ground black pepper on top as a final touch.

- 註
  - 剩下的密封冷藏保存，約可放 3 – 5 天
  - 其它醬料食譜：墨西哥酪梨醬 (純素), 全素腰果奶油乳酪糖霜 (無奶製品), 素濃郁蘑菇白醬 (無麵粉)
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- Notes
  - Store the leftover in the fridge for 3 – 5 days.
  - Other Sauce & Spread recipes: Guacamole (Vegan), Vegan Cashew Cream Cheese Frosting (Dairy-Free), Creamy Mushroom Pasta Sauce (Vegan+Gluten Free)
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