Vegan tuna, the perfect vegan substitute for regular tuna. It's fishy, healthy, and low in fat, and to make it you only need 5 ingredients and 10 minutes!
Sometimes I find it hard to find homemade plant-based fish recipes. If I try to look for one at the supermarket, it usually contains lots of additives and preservatives, and that's not really healthy. That's why I decided to try this vegan tuna recipe, and it's delicious!
Although this recipe doesn't really have a tuna texture, it's actually very tasty and it really resembles the tuna flavor. The key to this dish is the nori flakes, which help give it its characteristic fishy touch.
Besides, you can eat this vegan tuna as a dip or use it to make sandwiches, salads, or any recipe that calls for real tuna. It also contains good quality vegan protein because it's made with chickpeas.
Vegan tuna, healthy, low in fat, and wonderfully good. It's a super simple recipe that requires 5 simple ingredients and just 10 minutes. I hope you like it!
How to make vegan tuna - Step by step
- Blend the nori sheet in a powerful blender until you get nori flakes (photo 1). Set aside.
- Add the chickpeas to a bowl and mash them with a fork (photo 2).
- Incorporate the remaining ingredients (photo 3), stir, and mash again until well combined (photo 4).
- Serve immediately.
Pro tips
- The nori sheet isn't optional, as we need it to get a fishy flavor. You could maybe use another kind of seaweed, but I haven’t tried it myself.
- You can replace the tahini with 1-2 tablespoons of oil (I’d use extra virgin olive oil).
- Feel free to use lime juice instead of lemon juice.
- If you don't like chickpeas, this recipe will also work with other legumes like beans.
What is vegan tuna?
Vegan tuna is a vegan meat substitute for tuna. Of course, it doesn't contain any real tuna at all, and although the texture of this recipe is not super close to regular tuna, it does have a similar flavor and it's actually delicious.
Besides, it is low in fat and very healthy and nutritious, as well as high in protein because it's prepared with chickpeas.
How long will this vegan tuna keep?
If you have any leftovers, keep them in an airtight container in the fridge and they will keep for 4-5 days, and sometimes even for a week. If it smells and tastes good, you can eat it.
How to serve vegan tuna
There are a lot of dishes you can prepare with this vegan tuna. I love to add it to salads like tomato avocado salad or vegan potato salad, although I also enjoy it in a vegan tuna sandwich.
Another option is to mix it with some vegan mayo and use it as a topping for your baked or jacket potatoes.
Looking for more vegan meat recipes?
Did you make this vegan tuna recipe?
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Vegan Tuna
Ingredients
- 1 nori sheet
- 2 and ½ cups canned or cooked chickpeas, drained and rinsed
- 2 tablespoon tahini
- 2 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Blend the nori sheet in a powerful blender until you get nori flakes. You can also finely chop the nori sheet with a knife. Set aside.
- Add the chickpeas to a bowl and mash them with a fork.
- Incorporate the remaining ingredients, stir, and mash again until well combined. If you want to save some time, use a food processor instead, but don’t over-blend.
- Serve it with dishes like tomato avocado salad, vegan potato salad, vegan tuna sandwich, or mix it with some vegan mayo and use it as a topping for your baked or jacket potatoes.
- Keep the leftovers in an airtight container in the fridge for 4-5 days. If it smells and tastes good, it could also last for up to a week.
Notes
- The nori sheet isn't optional, as we need it to get a fishy flavor. You could maybe use another kind of seaweed, but I haven’t tried it myself.
- You can replace the tahini with 1-2 tablespoons of oil (I’d use extra virgin olive oil).
- Feel free to use lime juice instead of lemon juice.
- If you don't like chickpeas, this recipe will also work with other legumes like beans.
Nutrition
Update Notes: This post was originally published in May of 2018, but was republished with new photos, step by step instructions, and tips in October of 2020.
Montaigne says
I’m wondering if this recipe can be used for bakes/mornays? I’ve been wanting to make a tuna bake for a while now but since I don’t eat fish anymore I haven’t been able to.
Iosune Robles says
Hi! I don't completely understand your question, sorry!
Kathryn Gannon says
I think I will try this recipe with jackfruit for the texture.
Iosune Robles says
Hi! It sounds amazing! Hope you like it 🙂
Doreen says
Can’t believe how much this actually tastes like tuna... amazing 🤩
Iosune Robles says
It's just amazing! We love this recipe 🙂
Lee Weingast says
This vegan tuna is so easy to make and really delicious! I add grated carrots!
Iosune Robles says
Hi Lee! So glad you liked it 🙂
Dave Pressman says
Looks like a good recipe; I'll try it. I've been making this recipe with kelp powder, which also imparts a fishy taste.
Iosune Robles says
Hope you enjoy the recipe, Dave 🙂 Have a nice day!
Sassy says
Made this for lunch today as something different. It was absolutely delicious. Normally I make my vegan ‘tuna’ with vegan mayo; chickpeas; chopped celery, radishes and dill pickles; dried or fresh dill; finely chopped nori; lemon juice; salt and pepper. And while it is always tasty, I wanted something a little different. This hit the spot, I never would have thought to use tahini in it! As I had organic, wax free lemons, I did add a little zest but that was my only change. Thank you for sharing your recipes, I cannot wait to try more.
Iosune Robles says
Hi Sassy. Sounds good 🙂 I am so glad you liked it!
Sophie says
Hi. I'm keen to give this a go but, I don't have (& can't seem to get hold of) any chickpeas. Do you think it would work with something else? Black beans or butter beans maybe? And I've only seaweed flakes so I was just wondering, when you've 'blitzed' your nori sheet, how much does it produce, 1 teaspoon? Or more? If you get a chance to answer my queries, that would be great. Meantime, stay safe! 🙂
Iosune Robles says
Hi Sophie!! You can try with other legumes like beans if You don´t have other options. It should work. About the seaweed amount, it is more than a teaspoon, my advice is to go spoon by spoon till you find a sea flavor you like. Have a great day!!
Christine says
This was delicious! Three weeks into covid19 isolation, and living off of my pantry. Even lowly tuna fish sounded pretty amazing to me, and I actually had all the ingredients! I wrapped it in a brown rice spring roll wrapper and it was very much tuna to me. The nori and lemon provided just the right salty tang to suggest fish. Thank you, I’ll be making this a lot!
Iosune says
Hi Christine! You're so welcome 🙂 So glad you liked it!
Veggiebear says
Wow, this is amazing! I have been a vegetarian for 10 years, and tuna is the only meat I ever miss. I’ve tried a few recipes over time, but none of them were ever worth eating until this one! I will definitely be making it this again and again! My husband is a meat eater and he also likes they way it tastes. Thank you so much for sharing!!
Iosune says
Hi! Thanks a lot 🙂 So glad you enjoyed it so much!
M says
Where can I buy nori flakes in Spain? Also items like tofu where would you suggest?
Muchas gracias!
Judit says
I have seen tofu in 'herbolarios' o 'tiendas eco'. Nori I don't know... I haven't lived in Spain for a long time now but they may have it in big supermarket with Japanese ingredients as you need it your sushi.
Iosune says
Hi Judit! Thank you so much for your comment 🙂
Iosune says
Hi! I buy nori sheets at Mercadona and then I blend them in my blender to make nori flakes 🙂
Pete Chidgey says
Hi. Made this recipe and it’s pretty damn good! I used to use vegenaise but tahini is a bit thicker and tastes great. I had mine in a jacket potato with violife grated cheese and baked beans
Iosune says
Hi Pete! Sounds so good 🙂 So glad you enjoyed it!
Sean says
Hey this is amazing amazing really love it xxx
Iosune says
Hi Sean! Thank you so much 🙂
Caprice says
I made this recipe, adding sweetcorn and vegan mayo after. Absolutely delicious! Will make time and time again. Thank you
Iosune says
Hi Caprice! Sounds great 🙂 You're so welcome!
Shaun of Australia says
I make this every week except I use 2 Nori and 2 Cans of drained tin chickpea since I have the food processor out anyway. I also use Olive oil instead of Tahini
Great in a sandwich with cheese and mayo or with crackers or toast
Thanks Iosune! You are a champion
Iosune says
Hi Shaun! You're so welcome 🙂 So glad you like it!
Gradus Wolters says
You shared a recipe that I will use for the rest of my life. Stunningly delicious!
Iosune says
Hi Gradus! I'm so happy to hear that 🙂