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!
Vegan Tuna
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: How to
- Cuisine: Vegan
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.
Ingredients
- 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
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.
- 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.
Notes
- 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.
Nutrition
- 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
You shared a recipe that I will use for the rest of my life. Stunningly delicious!
Hi Gradus! I’m so happy to hear that 🙂
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!
★★★★★
Hi Jasmine! So glad you liked it so much 🙂
Hi! Does this last a week in the fridge? Dont want it to go off 🙁 Im also putting canned corn in it
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 🙂
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
★★★★★
Hi Sarah! Sounds amazing 😉 So glad you enjoyed it!
This looks delicious! Can I use dulse flakes instead of a nori sheet? Or will that throw off the taste?
Hi Erica! Thanks a lot 🙂 I’ve neve tried it myself, but I think it could work…
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.
★★★★
Hi Brian! So glad you liked it 🙂
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
★★★★★
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!
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!
★★★★★
Hi Sarah! Sounds great 🙂 So glad you enjoyed it!
….Oh and forgot to say, I also used lime juice instead of lemon juice
Yes, they’re pretty interchangeable 🙂
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.
★★★★★
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 😉
Could you skip the lemon juice? What does it do in the recipe?
Hi Sissel! I think it’s an important ingredient to get a real tuna flavor, but you could use some vinegar instead 🙂
Great recipe.
Hi Adeline! Thank you so much 🙂
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!
★★★★★
Hi Suzy! I mean the nori sheets you use to make sushi: https://amzn.to/2sY0mMX Hope it helps 🙂
Amazing have made it three times already
★★★★★
Hi Joanne! Thanks a lot 🙂 SO glad you liked it so much!
Really delicious with minimal ingredients! It’s so good just by itself. Thank you!
★★★★★
Hi Kathy! Thanks a lot 🙂 Yes, I would it the whole thing with a spoon!
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.
Hi Wendy! So glad you liked it 🙂 You really need to add the nori and the lemon, it’s even better!
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!
★★★★★
Hi Josie! Sounds great 🙂 So glad you enjoyed it!
Just made the vegan tuna and it’s amazing thank you so much
★★★★★
Hi Joanne! You’re so welcome 🙂 So glad you liked it!
Hi Kate! Hope you like it 🙂 I’ve never used kombu myself, but I think it could work. Have a nice day!
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!
Just the sort of recipes I want to make. Hopefully next day or so ,thank you.
Hi Valerie! Hope you like it 🙂