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Vegan tuna on an open faced sandwich on a wooden board.
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4.99 from 127 votes

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!
Prep Time10 mins
Total Time10 mins
Course: Gluten-Free, Savory, Side
Cuisine: Vegan
Diet: Vegan
Servings: 4
Calories: 181kcal



  • 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!



  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.


Serving: 1Serve | Calories: 181kcal | Carbohydrates: 16.6g | Protein: 5.8g | Fat: 10.3g | Saturated Fat: 0.7g | Sodium: 677mg | Fiber: 4.8g | Sugar: 4g