Oooh la-la it's pretty fancy in the I Heart Keenwah kitchen today. We were inspired by Sir Kensington's Dijon Mustard to create this French Mediterranean classic with a vegan spin. Instead of tuna, we've blended Toasted Quinoa with tempeh, seaweed paper and a few other magic ingredients and topped it off with a zing of tangy mustard and lemon juice.

Ingredients

2 cups of fresh green beans or French haricots verts, blanched and cooled
2 small potatoes, quartered, blanched and cooled
2 tomatoes, quartered
1/4 red onion, rinsed (to remove bite) and sliced thinly
1/2 cup cured black olives
handful of amaranth leaves for garnish (optional, amaranth leaves are often available at farmers markets; if unavailable, sub for any microgreen)

Vegan tuna:

1/2 cup cooked I Heart Keenwah Toasted Quinoa White
3/4 cup (1/2 of an 8oz block) plain tempeh
1/4 cup peanuts
1 large sheet seaweed paper
1 tsp rice wine vinegar
1/3 cup vegan mayonnaise
sprinkle of sea salt and fresh ground pepper

Dressing:

2 tsp Sir Kensington's Dijon Mustard
juice of 1/2 lemon
1 clove garlic, grated on a microplane
1/3 cup olive oil

Directions

Grind together vegan tuna ingredients in a food processor.
Arrange as a block in the center of a serving platter.
In the remaining space, arrange green beans, potatoes, tomatoes, red onions, black olives and amaranth leaves.
Whisk together dressing ingredients until emulsified. Pour over vegetables. Finish with a sprinkle of sea salt and fresh ground pepper and serve.

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