A tangy, savory twist on a classic tuna salad—made with albacore tuna, sweet onions, diced carrots, scallions, and a touch of sinigang-inspired spices, all blended in a creamy vegan mayo. Bursting with bold, citrusy flavor and Filipino flair. Can be made fully vegan with chickpeas. 
*Comes with white bread buns or pan de Mallorca*