200 gr of cooked and drained chick peas
100 ml of soya milk
300 ml of vegetable oil
1/2 tsp of salt
1/2 red onion
50 gr of capers
Cos (romaine) lettuce
1. In a tall, narrow container blend the soya milk, vegetable oil, lemon juice and salt using a hand-held blender. Blend until the mixture has a consistency similar to that of mayonnaise.
2. Blend the cooked chick peas, onion and capers in a food mixer. Then mix the previously prepared ‘mayonnaise’ with the pureed chick peas and capers, trying not to flatten the mixture too much.
3. Cut several slices of bread and toast them on a grill or in the oven. Place a few lettuce leaves and slices of tomato on them and finally a couple of tablespoons of the freshly prepared “tuna “sauce.