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Vegan tuna as filling to stuff a sweet potato.

Vegan Tuna

Prep Time: 15 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Nico Pallotta

  • 2 cans (15 ounces each) (460 grams) chickpeas drained and rinsed
  • ⅓ cup (80 grams) vegan mayo
  • 1 tablespoon (1 tablespoon) soy sauce
  • 1 tablespoon (1 tablespoon) mustard
  • 2 sheets (2 sheets) nori 1 tablespoon blended
  • ½ medium (½ medium) red onion chopped
  • 1 stalk (1 stalk) celery chopped
  • 1 handful (1 handful) fresh parsley or dill, chopped
  • ½ (½ lemon) lemon the juice
  • 1 tablespoon (1 tablespoon) pickles or capers, chopped
  • 2 pinches (2 pinches) salt or more to taste
  • 2 twists (2 twists) black pepper

  • Blend 2 sheets nori in a blender for a few seconds or chop them finely with a knife.
    Blended nori sheets.
  • Mash 2 cans (15 ounces each) chickpeas until you get a coarse texture. You can use a fork or potato masher.
    Mashed chickpeas in a container.
  • Add ½ medium red onion, 1 stalk celery, 1 tablespoon pickles, and 1 handful fresh parsley, all chopped.
    Then add the blended nori sheets, the juice of ½ lemon, ⅓ cup vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, 2 pinches salt, and 2 twists black pepper.
    Mix well until combined and creamy.
    All ingredients added to the mashed chickpeas to make vegan tuna.
  • Serve as:
    - Appetizer in lettuce leaves, on canapés and slices of cucumber, or to stuff cherry tomatoes.
    - In a sandwich with a slice of tomato, lettuce, and cucumber.
    - As filling for a baked potato or sweet potato for a healthy lunch.
    - As a salad in bowl with bread and lettuce.
    - Vegan tuna melt with non-dairy cheese slices.
    Vegan tuna in a microwaved sweet potato.
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