How to make Vegan Tuna
A quick and flavorful vegan tuna made with chickpeas, vegan mayo, pickles, capers, mustard, lemon, and seaweed. Creamy, slightly chunky, and perfect for sandwiches, salads, and cold dishes.
Equipment
- 1 Fork
- 1 Airtight container, for storage
- 1 Knife
Ingredients
- 1 can chickpeas
- 4 tbsp Vegan Mayo
- 1 tsp Mustard
- 1 tbsp Lemon Juice
- 1 tbsp pickles, finely chopped
- 1 tbsp salted capers, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ sheet nori, finely chopped or crumbled
- To Taste Salt Optional
Instructions
- Drain and rinse the chickpeas. If using canned chickpeas, keep the aquafaba aside for other recipes or to adjust the texture.
- Add the chickpeas to a mixing bowl and mash them with a fork or potato masher. Keep some texture: the mixture should be soft and slightly chunky, not completely smooth.
- Finely chop the pickles, capers, parsley, and nori.
- Add the vegan mayonnaise, mustard, and lemon juice to the mashed chickpeas. Mix until creamy and combined.
- Add the chopped pickles, capers, parsley, and nori. Stir well until everything is evenly distributed.
- Taste and adjust with salt, black pepper, more lemon juice, or extra vegan mayo if needed.
- For the best flavor, let the vegan tuna rest in the fridge for 10 minutes before serving.
If your capers are very salty, you may not need to add any extra salt to the vegan tuna. It is still a good idea to rinse them lightly before using, especially if you want a more balanced flavor and a less salty final result.
Notes
Nutrition
Serving: 90gCalories: 93kcalCarbohydrates: 2gProtein: 0.2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.04gSodium: 180mgPotassium: 18mgFiber: 0.2gSugar: 0.2gVitamin A: 111IUVitamin C: 3mgCalcium: 6mgIron: 0.1mg