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    Home » Entrees

    Vegan Tuna

    Published: Jan 9, 2020 Updated: May 6, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan Tuna

    This vegan tuna is simply amazing. It’s so easy to make and tastes remarkably close to actual tuna, no really it does. It’s wonderful on sandwiches for a vegan tuna salad sandwich!

    Vegan tuna on open faced sandwiches.

    So what is this craziness? Vegan tuna? What’s next? Hahaa, I don’t know, I’m just getting started with the vegan meat substitutes. 

    And let’s just say this vegan tuna is not only completely delicious it also tastes like real tuna. The taste is spot on. But the texture? Well, the texture isn’t very tuna-like at all. But the taste is so good, you won’t mind. 

    The base of this recipe is mashed chickpeas and I think you can already guess that mashed chickpeas will not equal the texture of real tuna in any universe.

    However, when you add all kinds of deliciousness to your mashed chickpeas, like vegan mayo (of course), finely chopped nori, lemon juice, chopped capers, garlic powder, nutritional yeast, dijon mustard, tamari and white vinegar, well it tastes a LOT like tuna salad. 

    And spread thickly on an open sandwich this makes a really tasty and filling meal. 

    For more vegan seafood-y recipes try our vegan fish, vegan shrimp, vegan scallops and vegan crab cakes. You’ll also love our vegan chicken salad (also made with chickpeas).

    Vegan tuna spread on top of a slice of bread with tomato and lettuce.

    How To Make Vegan Tuna

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • It’s super easy and fast! Drain a can of chickpeas and add them to a container or mixing bowl.
    • Mash the chickpeas with a fork and then add in vegan mayonnaise, finely chopped nori, finely chopped red onion, lemon juice, finely chopped capers, garlic powder, nutritional yeast, tamari, dijon mustard, white vinegar and salt and pepper.
    • Mix in and you’re ready to serve!
    Step by step process photo collage of making vegan tuna.

    Vegan Tuna Ingredient Notes:

    • Canned Chickpeas: These form the base of our recipe and create the texture so we can then add all our flavorings. 
    • Nori Sheets: A chopped up sheet of nori adds some ‘fishy’ flavor (in a good way). An easy way to ‘chop’ it is with a scissors.
    • Vegan Mayonnaise: What is a vegan tuna salad without mayonnaise? Use any vegan mayo that you like. Some good brands are Hellmans and Just Mayo. Or you can even make your own vegan mayo!
    • Red Onion: Chopped red onion provides crunchy texture and plenty of flavor. A regular white or brown onion will also work fine, but I love the flavor of a red onion for this recipe. 
    • Lemon Juice: Provides the tang!
    • Capers: Chopped capers also provide some wonderful ‘fishy’ flavor (again, in a good way!).
    • Garlic Powder: Adds depth of flavor. 
    • Nutritional Yeast Flakes: This has so many uses, it can create cheesy flavor or it can create eggy flavor or, in this case, it can add to the fishy flavor. No really, it’s amazing stuff! Nutritional yeast flakes might as well be called magic flakes when it comes to vegan recipes. 
    • Tamari: We used tamari for this recipe but you could also use soy sauce if that is what you have on hand.
    • Dijon Mustard: Like nutritional yeast, this can be quite a magic ingredient creating amazing flavor in vegan recipes. 
    • White Vinegar: This must be distilled white vinegar, it can’t be subbed for apple cider vinegar (okay, it can, in a pinch). White vinegar adds the perfect tang to this and strikes just the right note. 
    • Salt and Pepper: Because, of course. Enough said. 
    Vegan tuna in a black bowl.

    How To Serve Vegan Tuna

    This is really delicious served on slices of bread with lettuce and sliced tomato and a generous amount of vegan tuna on top! It’s also divine served on crackers. 

    Vegan tuna with lettuce and tomato on bread.

    Vegan Tuna Salad

    If you want to add more ingredients to make it more of a ‘salad’ then chopped up celery and cucumber is the way forward!

    Vegan tuna on bread with lettuce and tomato.

    Storing and Freezing

    Leftovers keep very well in a covered container in the fridge for 2-3 days. Just give it a good stir again before serving in case any slight separation has occurred (it’s okay if this happens).

    You can also freeze some if you like. Just freeze in a freezer safe container and when you want to use it again, thaw it in the fridge. 

    Vegan tuna on bread with tomato and lettuce.

    More Delicious Chickpea Recipes

    1. Vegan Chickpea Burgers
    2. Vegan Chickpea Salad
    3. Vegan Chickpea Curry
    4. Chickpea Meatballs
    5. Vegan Falafel
    6. Vegan Chicken Salad

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan tuna on an open faced sandwich on a wooden board.

    Vegan Tuna

    This vegan tuna is simply amazing. It’s so easy to make and tastes remarkably close to actual tuna, no really it does. It’s wonderful on sandwiches for a vegan tuna salad sandwich!
    4.99 from 137 votes
    Print Pin Rate
    Course: Gluten-Free, Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 181kcal
    Author: Alison Andrews

    Ingredients

    • 15 ounce Can Chickpeas Drained, or 1 and ½ cups cooked chickpeas
    • ¼ cup Vegan Mayonnaise (60g)
    • 1 Nori Sheet Finely Chopped
    • ¼ cup Red Onion Finely Chopped (about half a small red onion)
    • 1 Tbsp Lemon Juice
    • 10 Capers Finely Chopped
    • ½ tsp Garlic Powder
    • 1 Tbsp Nutritional Yeast
    • 1 Tbsp Tamari or Soy Sauce
    • ½ Tbsp Dijon Mustard
    • ½ tsp White Vinegar
    • Sprinkle Sea Salt
    • Sprinkle Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Add the chickpeas to a mixing bowl and mash them with a fork.
    • Add in vegan mayonnaise, finely chopped nori, finely chopped red onion, lemon juice, finely chopped capers, garlic powder, nutritional yeast, tamari, dijon mustard, white vinegar and salt and pepper.
    • Taste test and add more salt and pepper if needed.
    • Mix in and you’re ready to serve!

    Video

    Notes

    1. We used one 15-ounce (425g) can of chickpeas, drained. If you would prefer to use cooked chickpeas (not canned) then the amount to use is 1 and ½ cups. 
    2. Nori – an easy way to ‘chop’ nori is with a scissors. 
    3. Leftovers keep very well in the fridge for 2-3 days.
    4. This is divine served on open faced sandwiches with lettuce and sliced tomato and makes enough to top 4 slices of bread.

    Nutrition

    Serving: 1Serve | Calories: 181kcal | Carbohydrates: 16.6g | Protein: 5.8g | Fat: 10.3g | Saturated Fat: 0.7g | Sodium: 677mg | Fiber: 4.8g | Sugar: 4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lisa says

      January 07, 2023 at 5:27 pm

      Best vegan tuna.5 stars

      Reply
      • Alison Andrews says

        January 13, 2023 at 2:52 pm

        Thanks Lisa!

        Reply
    2. Barbara says

      November 12, 2022 at 3:25 pm

      Thank you Alison, another delicious recipe.5 stars

      Reply
      • Alison Andrews says

        November 14, 2022 at 10:22 am

        So happy you enjoyed it Barbara!

        Reply
    3. Lisa says

      November 06, 2022 at 4:48 am

      Love it! Make it regularly!5 stars

      Reply
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