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!
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).
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!
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.
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 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!
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.
More Delicious Chickpea Recipes
- Vegan Chickpea Burgers
- Vegan Chickpea Salad
- Vegan Chickpea Curry
- Chickpea Meatballs
- Vegan Falafel
- Vegan Chicken Salad
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Tuna
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
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
- 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.
- Nori – an easy way to ‘chop’ nori is with a scissors.
- Leftovers keep very well in the fridge for 2-3 days.
- This is divine served on open faced sandwiches with lettuce and sliced tomato and makes enough to top 4 slices of bread.
I’m not vegan but I do like to cut out animal products. This is my go to for a tuna sandwich, I like it better than real tuna, it’s such a good recipe!
That’s great Shannon! Thanks for sharing!
I make this often and usually double the recipe because it’s so good.
That’s great Lisa! Thanks so much for your great review!
Yum..delicious and nutritious.
Thanks
Thanks so much Susan!
This is SOOOOO good. I made it exactly as written and it’s incredible. I ate it with gf crackers and put a purple grape on the top. LOVE!
Sounds delightful Kasia! Thanks so much for sharing!
WOW!!! If I had only known 19 years ago when I first became vegan how good this was, I would have been enjoying it for that long. I’m kicking myself. I think I was strangely afraid to try things back then…Well no more. I have made a triple batch of this weekly since discovering it. Myself, my husband and children (teens) all love it. BTW, I normally make the recipe as is, but occasionally add extra veg like finely diced carrots, celery and/or pickled dill or sweet relish. Thank you so much!!!
That’s great news Marissa! So glad to hear you enjoy the recipe and thank you so much for sharing and your amazing review!
I just made this No Tuna today and it is so delicious! I have made no tuna with almonds and I have to say this tuna is much better. I even gave my non-vegetarian husband a taste and he said “hey this is good”! Thank you so much! I am also making your mushroom soup (with coconut milk) today as well. Smells great! Will review that later!
That’s great Patricia! Thanks so much for your wonderful review!
Delicious!! A new easy recipe for us!! Thank you!
Happy to hear you enjoyed the recipe and thanks for your great review!
Beautiful! Wanted to make it for a long time, finally came around to making my own mayo and have to say, I‘m in love with the recipe. Loads of thanks!
Awesome! So glad you enjoyed the recipe and well done on making your own mayo! 🙂
Oh, this was just delicious! Thank you!
Thank you so much!
This is wonderful! I added a bit of dijon mustard (maybe a teaspoon), chopped celery and radishes.
Yum! Thanks for sharing Kathleen!
Awesome recipe with simple ingredients!! Followed the recipe almost exactly without yeast and with soy sauce instead of tamari. The first time I made it it tasted somewhat like tuna but was great on its own. The subsequent times I had forgotten what tuna tasted like so it was a perfect substitute for the tuna salad cravings. I did use real mayo though because we happened to have some at home that was about to go bad. Thanks for the recipe!!!
Thanks for sharing and for your great review Dani!
Oh my goodness! This is delicious! I have a new favorite go-to sandwich filling!
Yay! So happy to hear you enjoy the recipe Janice! Thanks for your review!!
I’ve made this multiple times and I love it! I’m not vegan but I do love adding more veggies to my diet. Especially with a tasty recipe like this! Sometimes I don’t have red onion, so I use a little chopped celery and add a couple sprinkles of onion powder. I’ve also pulsed everything in the food processor until just mixed. Thanks for the yummy, easy recipe!
Happy to hear you enjoyed the recipe Sarah! Thanks for sharing and for your great review!
Absolutely delicious!! Now a daily lunch favourite!!
Awesome Nicci! Thanks for you great review!
I love this mock tuna. I’ve made it so many times. I put fresh dill and pickles instead of capers. It was soooooo delicious. 🙏 thank you
You’re welcome! Thanks for your awesome review!