You only need 5 ingredients and 10 minutes to make this vegan tuna. It has a fishy flavor thanks to nori flakes, is super healthy and also low in fat.
I ate a lot of fish growing up, so I missed it even more than meat when I went vegan. Besides, there are so many less vegan fish recipes online and also so many less plant-based fish alternatives, at least here in Spain.
We want to share more fishy recipes, for those of you that miss the flavor of fish. You can try our vegan smoked salmon for now, but stay tuned!
Some people complain when I use words like tuna, salmon or pork, but I don’t see any problem if the recipe is vegan. I think if I use these words, I can help more people, especially because they can find us looking for plant-based alternatives of their favorite dishes.
This vegan tuna hasn’t the same texture than real tuna and it isn’t the most beautiful recipe we’ve ever shared, but it has a delicious fishy flavor thanks to the nori sheet and the rest of the ingredients we’ve used. If you miss tuna, give this recipe a try, it’s awesome!
You can eat this vegan tuna as a dip, or use it to make sandwiches, salads or any recipe that calls for real tuna. I’ve only used it cold and it has always worked great. It reminds me to the tuna in brine I used to eat when I was a kid, but if you use oil, it will be similar to tuna in oil. I prefer to use tahini, but it’s up to you.
looking for more chickpea recipes?
- Easy chickpea scramble
- Avocado hummus toasts with chickpeas
- Spicy roasted chickpeas
- Spanish spinach with chickpeas
- Spanish pumpkin and chickpea stew
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1 nori sheet
- 2 and 1/2 cups canned or cooked chickpeas (400 g), drained and rinsed
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1/2 tsp salt
- 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.
- Add the rest of the ingredients, stir and mash again until well combined. If you want to save some time, use a food processor instead, although don’t over-blend.
- Keep the vegan tuna in a sealed container in the fridge for 4 to 5 days.
- The nori sheet is not optional, as we need it to get a fishy flavor. I guess you could use other seaweed, but I haven’t tried it myself.
- Tahini can be replaced by 1 to 2 tablespoons of oil (I’d use extra virgin olive oil).
- Feel free to use lime juice instead of the lemon juice.
- Serving Size: 1/4 of the recipe
- Calories: 168
- Sugar: 0.6 g
- Sodium: 341 mg
- Fat: 6.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 18.2 g
- Fiber: 5.1 g
- Protein: 8.8 g