Spring and summer typically mean more time spent outside and on the go. Easy to make and packed with protein, these vegan tuna sandwiches are great for helping fuel all your fun-filled days. Our vegan sour cream adds a nice bright note that’s lighter than traditional mayonnaise but still satisfyingly creamy.


Tuna mix:

● ⅓ cup Forager Project Sour Cream

● ½ teaspoon lemon zest

● ⅛ teaspoon cayenne

● ¼ teaspoon fresh dill, minced

● 2 bags (3oz) Good Catch Tuna

● 1 ½ tablespoons red onion, minced

● 1 tablespoon capers, chopped

● 2 tablespoons sunflower seeds, toasted

● 1 celery stick, minced


● 1 large avocado, mashed

● 1 medium tomato, sliced

● Microgreens


● 6 slices of sourdough bread (or other bread of choice)



  1. In a small bowl, mix together the sour cream, cayenne, dill, and lemon zest.
  2. In another bowl break apart the tuna and mix with the onion, capers, and sunflower seeds.
  3. Combine both bowls.
  4. Next, toast the bread.
  5. Spread 3 slices with ⅓ of the mashed avocado followed by ⅓ of the tuna mix.
  6. Top with a few tomato slices, microgreens, and another slice of bread. Enjoy!



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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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