This Vegan Tuna is a tasty and easy plant-based alternative that's ready in just 10 minutes. With a fishy flavor and texture like real tuna, it's perfect for a vegan tuna salad sandwich and more!
Made with mashed chickpeas and nori to infuse for that classic 'fishy' taste, this recipe is nutritious and satisfying. With tangy lemon juice, savory soy sauce, and zesty Dijon mustard, it's simply delicious.
Enjoy it on whole grain bread with crisp lettuce and juicy tomatoes for a classic vegan tuna sandwich, or get creative and use it as a filling for wraps, stuffed peppers, or atop a bed of fresh greens.
Want morealternatives to fish-based dishes? Try my Beer-Battered Vegan Fish, Vegan Ceviche, Vegan Calamari, and Vegan Fish Sauce for a flavorful ocean-inspired feast without the fish! And if you want a more classic option without the fishy flavor, my Vegan Chickpea Salad or Vegan Egg Salad are great sandwich fillings.
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🌟 Why you'll love this recipe
- Authentic Flavor: This recipe captures the essence of traditional fish taste and texture without any animal-derived ingredients, offering an authentic culinary experience.
- Limitless Versatility: From sandwiches to main courses, it is incredibly versatile and pairs perfectly with a wide variety of dishes.
- Balanced Nutrition: Made with plant-based ingredients, it is not only delicious but also provides a source of essential nutrients such as protein, fiber, and healthy fats.
- Quick and Easy Preparation: With a prep time of just 10 minutes, it is perfect for busy days when you need a quick and comforting meal without sacrificing flavor or quality.
- Family-Friendly: Perfect for family meals, this recipe is sure to please even the pickiest eaters with its familiar yet exciting taste, making it a hit with both kids and adults alike.
🧾 Ingredient notes
Chickpeas: I used canned chickpeas, but you can also cook them from scratch.
Can sizes are typically around 15 ounces or 400 grams, yielding approximately 9 ounces or 250 grams (about 1 and ½ cups) of drained beans.
If using dried chickpeas, keep in mind that they roughly double in weight once cooked.
To get 9 ounces or 250 grams of cooked chickpeas, you'll need to cook approximately 4.5 ounces or 125 grams (about ¾ cup) of dried chickpeas.
Nori Sheet: If you can't find it or can't consume seaweed, you can omit it, although it's ideal for achieving that fishy flavor. You can also use other seaweeds like kelp or dulse as alternatives.
I like to use a high-speed blender to make the nori flakes, but a simple way to chop the nori sheet is by using scissors.
Additionally, if you're not a fan of ocean flavors, you can skip the seaweed altogether and add a sprinkle of Old Bay Seasoning for a delicious twist!
Lemon Juice: While it's my top pick, you have the option to swap it out for apple cider vinegar or white vinegar if preferred.
Soy Sauce: For a soy-free version, substitute with coconut aminos, and for a gluten-free version, use tamari. Alternatively, you can also use salt as a substitute.
Red Onion: It's my personal favorite, but feel free to use any type of onion you prefer, like yellow, white, spring onion, or even chives.
Dill Pickles: You could substitute them with sweet pickles, bread and butter pickles, pickled cucumbers, or even capers for a tangy twist.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Vegan Tuna: Add a kick to your tuna with a pinch of cayenne pepper or diced jalapeños for some heat.
- Mediterranean Vegan Tuna Salad: Incorporate ingredients like diced cucumbers, cherry tomatoes, Kalamata olives, and chopped parsley for a Mediterranean twist.
- Asian-Inspired Vegan Tuna Bowl: Serve it over a bed of sushi rice or quinoa, and top with sliced avocado, shredded nori, sesame seeds, and a drizzle of soy sauce.
- Vegan Tuna Melt: Spread it on whole grain bread, top with vegan cheese slices, and toast until the cheese is melted and bubbly for a delicious vegan twist on a classic tuna melt.
- Vegan Tuna Stuffed Avocado: Scoop out the pit of an avocado and fill it with vegan tuna salad for a simple and satisfying meal that's packed with flavor and nutrients.
🔪 Instructions
Step 1. Blend the nori sheet in a high-speed blender until it forms into nori flakes. Alternatively, finely chop the nori sheet with a knife. Set aside.
Step 2. Add the chickpeas to a shallow dish or a bowl and mash them with a fork or a potato masher.
Step 3. Add all the remaining ingredients and mix until well combined.
Step 4. Serve immediately or refrigerate, covered, until ready to serve. Enjoy on sandwiches, wraps, with crackers, or in salads.
💭 Expert tips
- Drain and Rinse the Chickpeas Well: This step is essential for eliminating excess liquid, resulting in a superior texture for your tuna.
- Utilize a Fork to Mash the Chickpeas: This creates a slightly chunky texture, just like traditional tuna salad.
- Perfect Texture: For the best texture, avoid over-mixing the chickpeas when mashing them. Leave some larger chunks for a more satisfying texture.
- Adjusting Taste: Taste-test the mixture before serving and adjust seasonings to your personal preference.
- Chilling: If time allows, let the mixture chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and intensify.
❓Recipe FAQs
It can last for about 3 to 5 days in the fridge when stored properly. It's important to keep it in an airtight container to maintain its freshness.
Over time, the flavors may intensify, so it's best to consume it within this timeframe for the best taste and quality.
Always remember to check for any signs of spoilage, such as changes in odor or appearance, before consuming.
While it's possible to freeze it, the texture may change once it's thawed, as some ingredients like mayo or vegetables can become watery or mushy upon freezing and thawing.
However, if you're planning to use it in cooked dishes where texture isn't as crucial, freezing can be an option to extend its shelf life.
It's best to freeze it in an airtight container or freezer-safe bag, removing as much air as possible to prevent freezer burn.
When ready to use, thaw it in the refrigerator overnight and give it a thorough stir before serving.
Yes, you can definitely make it in advance! Preparing it ahead of time can be convenient for meal planning or when hosting gatherings.
Simply store it in an airtight container in the refrigerator until you're ready to serve it. It can typically last for 3 to 5 days in the fridge, so keep this in mind when preparing it in advance.
Just be sure to give it a good stir before serving to redistribute any ingredients that may have settled, and adjust seasoning if necessary.
Yes, it has a fishy flavor, especially when prepared with ingredients like nori seaweed, which helps mimic the taste of traditional tuna.
Other flavorings such as lemon juice, soy sauce, and Dijon mustard also contribute to the overall fish-like taste.
These ingredients add tanginess and depth of flavor, further contributing to the authentic seafood experience.
One popular option is a classic vegan tuna salad sandwich, which it is spread on whole-grain bread with lettuce, tomato, and avocado for a satisfying lunch or dinner.
Alternatively, you can roll it into a wrap with shredded carrots, cucumber, and sprouts for a quick and portable meal.
For a comforting and indulgent option, try making vegan tuna melts by topping the vegan tuna on bread with vegan cheese and grilling or broiling until melted and bubbly.
You can also get creative by using it as a filling for stuffed bell peppers, mixing it into pasta salad, or even using it in sushi rolls.
Whether you prefer light and refreshing lettuce wraps or hearty Buddha bowls, there are endless possibilities for enjoying it in a variety of delicious dishes!
🌱 Other delicious plant-based alternatives
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Easy Vegan Tuna
Ingredients
- 1 nori sheet, optional, for a fishy flavor
- 1 15-ounce can chickpeas, drained and rinsed, or 1 and ½ cups (250 grams) cooked chickpeas
- ¼ cup Vegan Mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon Dijon or yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Optional add-ins:
- 1 celery rib, finely chopped
- 2 tablespoons red onion, finely chopped
- 2 tablespoons dill pickles, finely chopped
Instructions
- Blend the nori sheet in a high-speed blender until it forms into nori flakes. Alternatively, finely chop the nori sheet with a knife. Set aside.
- Add the chickpeas to a bowl and mash them with a fork or a potato masher.
- Add all the remaining ingredients and mix until well combined.
- Serve immediately or refrigerate, covered, until ready to serve. Enjoy on sandwiches, wraps, with crackers, or in salads.
Notes
- Drain and Rinse the Chickpeas Well: This step is essential for eliminating excess liquid, resulting in a superior texture for your tuna.
- Utilize a Fork to Mash the Chickpeas: This creates a slightly chunky texture, just like traditional tuna salad.
- Perfect Texture: For the best texture, avoid over-mixing the chickpeas when mashing them. Leave some larger chunks for a more satisfying texture.
- Adjusting Taste: Taste-test the mixture before serving and adjust seasonings to your personal preference.
- Chilling: If time allows, let the mixture chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and intensify.
Sarabeth Emet says
Hi! I loved this recipe! Even shopped out of my way to find Vegan mayonnaise at a store I don't care for, because I needed to remember tuna salad. Loved your recipe. Made a creamy Vegan tuna noodle salad, and next time I plan to try melts using a smoked paprika Vegan cheddar spread I like. Currently, I'm into cut oats as a Vegan cheese base, since the price of nuts went up. Thinking...I'd try silken tofu, need to ground some. Anyway, I make a terrific Vegan White Fish Salad recipe which you might like, similar to your Tuna Salad. I use crumbled firm tofu, Vegan mayo or just lemon juice and oil, nori, dill, garlic, minced onion, black pepper, and I like to add capers, sometimes sundried tomatoes or red pepper. Don't forget the lemon juice if using the Vegan mayo. I tend to toss it with hard pasta, as I find it difficult to keep it on a bagel. But I offer the recipe to you, if you would like to work on it. Make it your own! Getting online to send a few recipes comments to you all, I discovered a few recipes I didn't see the first time. Carrot hot dogs, and Carrot smoked salmon! Brilliant! I will have to try those! Be Well!
Iosune Robles says
Hi Sarabeth! Thank you so much for your lovely comment 😊 I’m so glad you enjoyed the recipe! Your vegan tuna noodle salad sounds delicious, and I love the idea of trying it as a melt next time. Thank you as well for sharing your vegan “white fish” salad idea, it sounds really flavorful with the nori, dill, and capers. I really appreciate you taking the time to share all of this, and I hope you enjoy the other recipes too!
Jen East says
Similar to many I have already used and saved, but most complete and flexible as far as substitutes, options, variations, and not necessarily requiring specialized kitchen appliances.
Iosune says
Hi Jen! Thanks a lot for your comment 🙂