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.
Iris says
So delicious! I had my doubts about putting nori in, but boy did it offer that fishy tuna taste! Thank you for sharing this recipe. It’s a keeper.
Alison Andrews says
Fantastic! Thanks Iris!
vegwithshej says
I love this recipe! I’ve made it a few times now and love it with a jacket potato. Do you think it would work as a tuna pasta bake?
Alison Andrews says
So glad you like it! I’m not sure how well it would work in a bake, another commenter (Salto) used it on a pizza and said it wasn’t as good cos it dried out a bit.
Satin says
Yey! Another 5 star review. Since the family went vegan over a year ago my husband and teen son (aka the “ravenous teen”). missed the taste of tuna mayo in their sandwiches. I made this yesterday and they’ve requested it again today! We are calling this “Vuna”. I didn’t use nori ( we find it a bit too fishy) but used all the other ingredients. Today we’ll add some chopped black olives and some chopped red pepper. Thank you Alison!
Alison Andrews says
So glad you enjoyed it! Chopped black olives and red pepper will be great additions!
Salto says
The taste of the vegan tuna was awesome on a sandwich!
I’ve also tried it on a pizza, but when the vegan tuna gets oven baked, the chickpeas become dry and crumbly and the flavor of chickpeas takes over. Do you have any advice how I can use the vegan tuna as a pizza topping?
Alison Andrews says
So glad you enjoyed it! I’m thinking it might be good to just put it on as a topping right at the end when all your other toppings are already baked and just let it bake for a couple of minutes to prevent it drying out.
Laura says
We made this tonight and it was fantastic! Definitely add the Nori, I think it adds an interesting flavor to it. Super delicious! Your recipes are my go-to for everything!
Alison Andrews says
Thanks so much Laura! xo
Ludmila says
I just made it today. I am a very fussy eater but this is absolutely delicious! Thank you!!!
Alison Andrews says
Awesome! Thanks Ludmila!
Caoimhe McMullan says
forgot to rate (comment below)
Alison Andrews says
Thanks so much! 🙂
Caoimhe McMullan says
this was absolutely delightful! thanks for the great recipe
Sophie says
Hi Alison. This looks great, thank you! I don’t have any chickpeas (and can’t get hold of any right now) & was wondering if you think it would work with some other kind of pulse, maybe black beans or butter beans? Also, I don’t have nori sheets, I have flakes…does one sheet equate to about one teaspoon, or do you think more than that? Grateful for any advice you have. Thanks! Best wishes, Sophie
Alison Andrews says
Hi Sophie, I think you could try it with another mild/neutral tasting bean such as butter beans or white beans. And about 2 tsp of chopped nori should be fine. 🙂
MJ says
Hi! Looking forward to making this. I’ve got nori flakes rather than sheets. Would you recommend 1/4 flakes to equate one sheet? Thank you!
Alison Andrews says
Just add a couple of teaspoons.
Terry says
Best vegan tuna recipe I have discovered so far!
Alison Andrews says
So happy to hear that Terry! Thank you so much!
Lisa Johnson says
This was a winner and now my favourite dish. I can’t wait to add it to a backed potato.
Alison Andrews says
Awesome! Thanks so much Lisa!
Janet says
Okay okay let me catch my breath. This should be rename “The Absolute Best Vegan Tuna” OMG this is off the chain. I omit the lemon juice and white vinegar because for me the nori flakes and capers gave it enough saltiness and tuna flavor.
You are genius!! I love it really love this recipe!!!
Alison Andrews says
Haha brilliant! So glad you liked it! Thanks for the wonderful review!
Jeanette says
This is delicious! Thanks
Alison Andrews says
Awesome! Thanks Jeanette!
Chloe M Scott says
What is Nori Sheet and where can it be purchased? What are capers and where can they be purchased?
Alison Andrews says
Nori is sheets of seaweed, it’s what sushi is rolled in. Capers come in jars and they are similar to olives I guess. You should be able to get both in a regular supermarket, just ask for help in finding them. 🙂
Brittany says
You said it’s freezable but for how long?
Alison Andrews says
Up to 3 months.