Square photo of a bowl of vegan tuna

Vegan Tuna

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 4 1x
  • How to
  • American
  • Vegan

Servings 4 1x

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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!


  • 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


  1. 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.
  2. Add the chickpeas to a bowl and mash them with a fork.
  3. 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.
  4. 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.
  5. 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.


  • 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.


  • 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