OPEN SANDWICH WITH VEGETABLES, VEGAN MAYONNAISE AND SMOKED TUNA

Start by preparing the vegan mayonnaise. Soak the cashews and the dates in the hot water for about ten minutes until soften. Then drain them and place them in a food processor. Add the mustard, olive oil, salt and pepper and process until smooth and creamy. Prepare the pickled onion. Place the onion slices in a bowl, heat the vinegar and pour it over the onions to cover them. Let sit for about 15 minutes. You can prepare a larger amount and store it in your fridge. This easy to make onion doesn’t smell like an onion anymore. It is sweet and crispy. Prepare the sandwiches. Toast the bread slices on the grill, in a hot frying pan without oil or the toaster. Do not skip this step it’s the key to taste. Place the bread slices the one next to the other. Spread the vegan mayonnaise. Divide the iceberg lettuce, the pickled onion and the tomato slices among the 8 bread slices. Season with salt and place the smoked tuna on top.

For the vegan mayonnaise

100 g raw cashews

2 dates

150 g hot water

30 g mustard

50 g olive oil

Salt and pepper