Vegan Tuna

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: servings

Blend 2 sheets nori in a blender for a few seconds or chop them finely with a knife.
Mash 2 cans (15 ounces each) chickpeas until you get a coarse texture. You can use a fork or potato masher.
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.
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.

SUBSTITUTIONS

Canned chickpeas: substitute dried chickpeas that you previously soaked, then boiled in water until tender. Here's our guide on how to cook chickpeas from scratch.
Red onion: substitute shallot or spring onions.
Pickles: substitute capers.
Lemon juice: substitute apple cider vinegar.
Soy sauce: substitute tamari for gluten-free.
Mustard: you can use American or Dijon mustard.
Parsley: substitute fresh or dried dill.

TIPS

Chickpeas: Mash chickpeas thoroughly, ensuring no whole ones remain. Use an oven dish instead of a bowl for easier mashing. If chickpeas are too hard, boil them for 10 minutes. A food processor can be used, but pulse instead of blending to avoid making hummus.
Nori: 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

STORAGE

Make ahead: You can make vegan tuna up to 3 days ahead.
Refrigerator: Store leftovers in an airtight container in the fridge for three days.
Freezer: We don't recommend freezing, but if you do so, do it in a freezer-friendly container, then thaw in the refrigerator. Do not freeze multiple times.