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 more alternatives 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!
Jump to:
🌟 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
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
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.
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 🙂
Joanna Evans says
Do you have an old copy of this recipe before the updated one with the Vegan mayo? Came back to use the recipe with the tahini and it’s gone! Thank you!
Iosune says
Hi Joanna! Sorry for the inconvenience. You can find the old recipe here: https://web.archive.org/web/20221202223039/https://simpleveganblog.com/vegan-tuna/ Have a nice day!
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 🙂
Jasmine says
Absolutely the best tuna recipe we’ve tried since going vegan! We added a little bit of vegan mayo to make it a bit more sticky like tuna mayo. Such a good flavour and healthy too!
Iosune says
Hi Jasmine! So glad you liked it so much 🙂
Sissel W. Mo says
Hi! Does this last a week in the fridge? Dont want it to go off 🙁 Im also putting canned corn in it
Iosune says
Hi Sissel! It lasts 4 to 5 days, but I think it could lasts up to a week. If it tastes and smells okay, you can eat it 🙂
Sarah Prowse says
Super simple but very tasty. Have used it just with vegan mayo, spring onion, vegan cheese and lettuce in a baguette and as "tuna" melts just grilled on bread with a pile of grated vegan cheese and sliced tomato. Also in salads and pasta. Sounds odd but I added a blob of ketchup to add a slightly pinkish tinge and it counteracts the slight sourness of the chickpeas
Iosune says
Hi Sarah! Sounds amazing 😉 So glad you enjoyed it!
Erica says
This looks delicious! Can I use dulse flakes instead of a nori sheet? Or will that throw off the taste?
Iosune says
Hi Erica! Thanks a lot 🙂 I've neve tried it myself, but I think it could work...
Brian says
I've made this twice and it turned out great both times. Definitely a keeper! The second time, I added a couple of tbs of water and it really helped give it more of a tuna-ish texture IMHO.
Iosune says
Hi Brian! So glad you liked it 🙂
dave says
I made this earlier this week and although it tastes nice i feel like i have done it a little wrong. it feels a little chickpea heavy.
Can i please check is it 400g of chickpeas before or after they are drained?
i will continue experimenting although i have loads left still from the first batch i knocked up!
thanks
Iosune says
Hi Dave! As you can read in the recipe box, the chickpeas are drained. Try to add less chickpeas or more of the other ingredients next time. Hope it works!
Sarah says
I ran out of chickpeas so substituted cooked butter beans and added a bit of water and olive oil for more moisture, then stirred in some sweetcorn. Absolutely delicious!
Iosune says
Hi Sarah! Sounds great 🙂 So glad you enjoyed it!
Lainey says
....Oh and forgot to say, I also used lime juice instead of lemon juice
Iosune says
Yes, they're pretty interchangeable 🙂
Lainey says
Abloutely love this! Thank you so much for sharing. I modified mine a bit by using both dulse flakes and ground kombu instead of the nori sheet. I've always found those two, particularly kombu, to give a much more fishier taste and even smell. And it does disappoint in this recipe. Has gone down a treat as Vegan tuna & hemp mayo sandwiches with cucumber and rocket with friends.
Iosune says
Hi Lainey! Thanks a lot 😀 Sounds amazing! I use nori because is easier to find in some areas, but I'll try your version next time 😉
Marie says
Hi lainey ,
May I ask you how much dulse flakes and ground kombu you used?
Thanks!
Sissel Mo says
Could you skip the lemon juice? What does it do in the recipe?
Iosune says
Hi Sissel! I think it's an important ingredient to get a real tuna flavor, but you could use some vinegar instead 🙂
Adeline Huntley says
Great recipe.
Iosune says
Hi Adeline! Thank you so much 🙂
Suzy says
This was good! I just made a batch and let it chill for a while (I think much needed!). I tasted while preparing and felt it a little bland so I also added some Veganaise. Green onion and some diced celery will go into the rest of the batch to add that tuna salad crunch I missed. I thought the Nori was a bit much. When you say "sheet" you mean all 4 strips that make up a sheet, correct? And I also popped everything into the food processor. Very easy and very good. Thanks!
Iosune says
Hi Suzy! I mean the nori sheets you use to make sushi: https://amzn.to/2sY0mMX Hope it helps 🙂
Joanne docherty says
Amazing have made it three times already
Iosune says
Hi Joanne! Thanks a lot 🙂 SO glad you liked it so much!
Kathy says
Really delicious with minimal ingredients! It's so good just by itself. Thank you!
Iosune says
Hi Kathy! Thanks a lot 🙂 Yes, I would it the whole thing with a spoon!
Wendy says
So I made mine today with vegan mayo, green onions and seaweed snacks (lol- it's what I had on hand!) It was good- I liked the texture! I'll try next week with the nori, tahini & lemon.
Iosune says
Hi Wendy! So glad you liked it 🙂 You really need to add the nori and the lemon, it's even better!
JOSIE says
Great recipe. I just put everything in the blender & whizzed it. I added more liquid (aquafaba from the beans), olive oil & salt. Also next time I think I'll use more nori to give it an even fishier flavour!
Iosune says
Hi Josie! Sounds great 🙂 So glad you enjoyed it!
Joanne Docherty says
Just made the vegan tuna and it’s amazing thank you so much
Iosune says
Hi Joanne! You're so welcome 🙂 So glad you liked it!
Iosune says
Hi Kate! Hope you like it 🙂 I've never used kombu myself, but I think it could work. Have a nice day!
Kate West says
Hi Iosune,
This looks fabulous and I will try it as-is asap, but as I only have Kombu on hand do you think I can substitute Kombu for Nori? Thank you for any advice/ideas and for your awesome website. I use it all the time!
Valerie Murphy says
Just the sort of recipes I want to make. Hopefully next day or so ,thank you.
Iosune says
Hi Valerie! Hope you like it 🙂