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.
Ashleighh says
I have gone vegan again after being vegetarian for one year and I have been cooking so much lately. I haven’t eaten tuna in over 4 years but let me just say oh my god even my husband who is in love with fish (:p) was surprised. It was so difficult mashing the chickpeas with the fork so after a while I just put everything in a food processor haha. I also had whole nori sheets and I put them in the pan on high-heat for a few minutes so they would get crispy and then shredded them between my fingers but they were still too large because I have a dotty tuna now. :p Thank you so much for the recipe, it will be a staple for me for sure!!
Alison Andrews says
Awesome! So glad you enjoyed it! Thanks for sharing.
Jess says
Wow, this really does taste BETTER than tuna fish! I got many non-vegans to try and really enjoy! Thank you, you are a master in all things vegan.
Alison Andrews says
Thanks so much Jess!
Oliver says
Fantastic
Kelly says
So yummy! I tried different recipes before but this is the best!
Alison Andrews says
Thanks so much Kelly!
Olga says
The best vegan tuna I’ve tried! Even my not vegan husband loves it! Thank you so much for this amazing recipe. It also worked great with white beans instead of chickpeas.
Alison Andrews says
Thanks so much Olga!
Sarah says
Very tasty and I’m not a vegan.
Alison Andrews says
So glad you enjoyed it Sarah! Thanks so much for the great review!
Ffion says
Best vegan tuna! I made it for my partner a couple of days ago, and he’s asked for us to make it together tonight as well! Definitely going to be a staple recipe, as are all of your other recipes I’ve tried. Thanks so much for sharing it!
Alison Andrews says
Wonderful! Thanks so much for the awesome review!
Charli says
Hi,
I’m looking forward to trying this 🙂
Just wondering if there’s any reason why this should not be prepared in batches & frozen for use at a later date?
Thanks
Alison Andrews says
Hi Charli, it is freezer friendly so you can make extra! 🙂
Ceri says
I was dubious this would work as ingredients seemed very different from other ‘chuna’ recipes. However, I was blown away by the results!!! Good taste, texture and consistency making it extremely adaptable. The hardest part was mashing the chickpeas in the first place – might try a blender/chopper next time. Well worth it!
Alison Andrews says
Awesome, thanks so much Ceri!
Julie says
I think I went to heaven when I tasted this! I made the recipe exactly using organic unsalted chickpeas to adjust the salt to my liking. I put it in the fridge to let the flavors “mingle” for a few hours. I can’t believe this is not tuna! The texture is identical to tuna. I can’t wait to get home to have the rest. I highly recommend this.
Alison Andrews says
Thanks so much for the awesome review Julie!
Rani says
Made this for dinner tonight to have on a baked potato! It was divine! I’ve never eaten fish so had no idea on how it should taste. My husband has and he said this was just like the real stuff. I was so impressed with the flavour. I’ve only recently started eating nori and am enjoying the taste of the sea. I’m also slowly working my way through the recipes on this site. Definitely my go to website for food inspiration. Thank you Alison ????
Alison Andrews says
That’s wonderful Rani! Thanks so much for the awesome review!
Kay says
I always come back to this recipe its THE BEST 🙂
Alison Andrews says
Thanks so much Kay!
Tori says
I was amazed at how much it tastes like tuna salad!
Tiziana says
Made this for breakfast, we ate the whole bowl in no time. Delicious ☺️ Thank you!
Lucy says
I’ve been feeling like tuna on toast lately and so tried this recipe and it was delicious! Shared my photo of it on IG, my (non-vegan) friend saw it and wanted me to make some for her lunch, so I did yesterday and it was a hit with her and other work colleagues who tried it and asked me to share the recipe with them. Thanks so much for sharing. I loved everything about this recipe. It tastes even better the next day!
Alison Andrews says
Thanks so much Lucy!
Toni says
Hi would it still be tasty without the mustard? We don’t really eat it so I’d just be wasting the rest of the jar. 🙂 Thank you for the recipe!
Alison Andrews says
Yes it would certainly still be tasty without the mustard. 🙂