Vegan Tuna

5 from 6 votes

Vegan tuna is a quick and easy recipe made with mashed chickpeas. It's the perfect replacement for tuna in a sandwich, to fill a baked sweet potato, as an appetizer, or just as is as a vegan tuna salad.

Prep Time15 mins

Cook Time0 mins

Total Time15 mins

Course: Main Course, Snack, Starter

Cuisine: International

Keyword: tuna, Vegan

Servings: servings

Calories: 137kcal

Author: Nico

Ingredients

2x 15-ounce cans chickpeas drained
⅓ cup vegan mayo
1 tablespoon soy sauce
1 tablespoon mustard
1 tablespoon nori sheet blended into flakes
½ medium red onion chopped
1 stalk celery chopped
1 handful parsley chopped
½ lemon the juice
1 tablespoon capers or pickles - chopped
2 pinches salt
2 twists black pepper

USA - Metric

Instructions

Drain and rinse the canned chickpeas then transfer them into a large container with low edges such as an oven dish or into a large mixing bowl and mash them with a fork.
Tip: It's easier to mash the chickpeas in a flat container like an oven dish than in a bowl.
Add the rest of the ingredients: vegan mayo, soy sauce, mustard, blended nori sheets, chopped red onion, chopped celery, chopped parsley, chopped capers, lemon juice, salt, and pepper.
Mix with a fork until all ingredients are well combined. Taste and adjust for salt.
Serve in a sandwich, on toasted bread, as a starter, on a baked potato, or eat as is as with a side of lettuce leaves as a salad.

Video

Notes

Nori Sheets are added to give a sea flavor to the vegan tuna. If you don't have or don't like nori seaweed you can omit it.

The best way to add nori is to blend the sheets in a blender at full speed until the sheet turns into dust or flakes. You can store the leftover nori flakes into an airtight container for months, and use it sprinkled on salads or other meals.

See the variation chapter in this blogpost to have a better idea about how to use this vegan tuna salad.

Nutrition