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    Home » All Recipes » Lunch

    Vegan Tuna

    June 5, 2025 By Melissa Huggins / 48 Comments

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    Jump to Recipe
    sandwich on a plate with chips in the background.

    This Vegan Tuna is satisfying, delicious, and completely customizable. Preparing takes just 10 minutes and is perfect for make-ahead lunches. 

    Front view of vegan tuna sandwich on a white plate. Potato chips in the background.

    Growing up, my mom always packed my lunch, and occasionally, she’d include a tuna sandwich, which tasted amazing but left a lingering fishy smell that my classmates weren’t shy about pointing out.

    This Vegan Tuna is just as creamy, tangy, and satisfying—minus the fishy odor! It’s become a staple in my son’s lunchbox, and he devours it every time. Packed with protein and hearty enough to keep him full, it’s a lunch I feel great about sending to school.

    This mixture is similar to my popular vegan crab cake recipe, and I also use it for vegan crab bites. It's easy to adjust and can be used for a variety of recipes, too. I love it in a sandwich with all the fixings and vegan macaroni salad on the side. It's perfect!

    Ingredients and add-in Ideas

    All ingredients to make a vegan tuna sandwich on a marble table top.
    • Chickpeas - Yields a flaky texture when broken down, and it's the only bean I recommend to create this texture.
    • Hearts of palm - Shreds perfectly into a fish-like consistency. You can also use artichoke hearts or young jackfruit in brine/water (not syrup). Rinse well to remove the brine flavor.
    • Vegan mayo - Any store-bought vegan version will work, but if you want an oil-free version, you can use my vegan mayo recipe.
    • Seasoning - I used granulated garlic, dried dill, sea salt, and pepper, but feel free to switch things up.

    How to make Vegan Tuna

    The mixture is a cinch to make and comes together in minutes. Here's how to do it:

    Six process photos showing how to make the sandwich filling.
    • In a food processor, pulse the chickpeas until mostly broken down, but still have texture.
    • Add hearts of palm and pulse until it looks like tuna.
    • In a mixing bowl, combine mayo, garlic, dill, salt, and pepper.
    • Add the mixture and any optional add-ins to the bowl with the dressing.
    • Combine well using a spatula.
    • Place lettuce and tomato on a slice of bread, then add any extras such as quick pickled red onions, avocado, cucumbers, or pickles etc. Now add the mixture and close the sandwich, and cut diagonally.
    Fully assembled sandwich cut in half. Potato chips in the background.

    FAQs

    Does it have the same taste and texture as regular tuna?

    This vegan tuna has no fishy taste, but I add a touch of seaweed—like kelp, dulse, or nori for a subtle ocean-like flavor. You can omit the seaweed or try a pinch of Old Bay Seasoning for a delicious twist.

    The texture isn’t identical to real tuna but comes impressively close. I blend shredded hearts of palm with chickpeas to mimic that flaky fish texture, and it works beautifully.

    How do I store lefrotvers?

    Store leftovers in the fridge in an airtight container for 3-5 days or freeze for 2-3 months. To thaw, leave it in the fridge overnight and give it a good stir before serving.

    More vegan seafood recipes to try

    • Crabless Vegan Stuffed Mushrooms
    • Vegan Fish Tacos
    • Vegan Ceviche

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    Front view of vegan tuna sandwich on a white plate with pickles on the side.
    Print Recipe Pin Recipe Rate this Recipe
    4.77 from 17 votes

    Vegan Tuna

    Looking for a healthy and hearty sandwich filling recipe? This Vegan Tuna is satisfying and delicious! It takes just 10 minutes to prepare and it's perfect for make-ahead lunches.
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Entree, lunch
    Cuisine: American
    Servings: 4 people
    Calories: 241kcal
    Author: Melissa Huggins

    Ingredients

    • 15.5 ounces canned chickpeas (garbanzo beans) , drained and rinsed
    • 14.4 ounces canned hearts of palm , drained and rinsed, then cut in half lengthwise.
    • ⅓ cup vegan mayo , more to taste
    • ½ teaspoon granulated garlic , more to taste
    • ½ teaspoon dried dill , more to taste
    • ½ teaspoon sea salt , more to taste
    • Fresh ground pepper , to taste

    Optional Add-Ins

    • 1 stalk celery , finely diced
    • ½ small red onion , finely diced
    • 1.5 teaspoons dulse granules or kelp granules (see note)
    • ½ teaspoon Old Bay Seasoning , more to taste

    To Serve

    • 6-8 slices of bread (gluten-free if preferred)
    • 3-4 pieces butter lettuce or preferred lettuce
    • 1-2 large tomatoes , sliced (optional)
    • 6-8 small pickle slices (add to toothpick on top or put inside sandwich)

    Recommended Equipment

    • Food Processor
    • Mixing Bowl
    Prevent your screen from going dark

    Instructions

    • In a food processor, add the chickpeas and pulse 3-5 times, or until the beans are mostly broken down, but still have texture.
    • Add the hearts of palm and pulse 3-5 times until it has a tuna-like consistency. Scape down sides in between pulses. Don't pulse too many times or it will turn to mush.
    • In a large mixing bowl, combine mayo, garlic, dill, salt, pepper, and optional Old Bay and Dulse/Kelp granules. Now add the garbanzo bean/hearts of palm mixture and optional celery, and onions. Combine well. Taste and add more seasoning or mayo if preferred.
    • Line a slice of bread with lettuce and tomato, then spread the mixture on the other slice. Close the sandwich together and cut diagonally. Use a toothpick to secure each half and add a pickle slice on top, if preferred. Repeat with the additional sandwiches. Serve with potato chips and enjoy!

    Notes

    • This recipe will yield about 3-4 sandwiches.
    • 'Tuna' mixture add-in ideas: (just pick a few) Diced pickles, chopped olives, or chopped pepperoncini, jarred jalapeño slices, fresh-cut parsley or dill, sliced green onion, ½ teaspoon smoked paprika or cumin, ¼ teaspoon cayenne pepper, 1-2 teaspoons dijon mustard, relish, squeeze of lemon, capers, sunflower seeds, fresh jalapeño (diced and deseeded).
    • Sandwich add-on ideas: Sliced avocado, thinly sliced red onion, vegan cheese, shredded purple cabbage, thinly sliced carrots, sprouts, sliced cucumbers, and sliced bell pepper.
    • If you can't find kelp or dulse flakes/granules, you can crumble up a small snack-size piece of nori for an ocean-like flavor. 
    • The mixture will stay fresh in the fridge for 3-5 days stored in an airtight container.
    • If you don't have a food processor, you can use two forks to mash and shred the mixture into a tuna-like texture. 
    • For an oil-free option, you can use my Vegan Mayo Recipe instead. 
     
     
     

    Nutrition

    Serving: 1Sandwich | Calories: 241kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 281mg | Fiber: 2g | Sugar: 3g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      4.77 from 17 votes (5 ratings without comment)

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      Recipe Rating




    1. afra

      January 23, 2025 at 5:42 am

      5 stars
      This was fabulous! Will certainly make it again. I did not have Old Bay Seasoning. Followed your suggesgtion and used some mustard. Great recipe!

      Reply
      • Melissa Huggins

        March 04, 2025 at 5:34 pm

        I'm so happy you loved this one! Thank you for sharing feedback. 🙂

        Reply
    2. Mia

      June 12, 2022 at 8:44 am

      5 stars
      I've made this at least a dozen times. It's perfect to grab a cracker and have a bite when you're hungry and in a hurry. I've also made it with jack fruit instead of hearts of palm and it's delicious. I love all your recipes. You also think of nutrition which is important to me. Thank you for putting yourself out there.

      Reply
      • Melissa Huggins

        June 14, 2022 at 10:13 am

        Hi Mia, you are very much welcome and I am pleased that you like the Vegan Tuna recipe.Thank you for making it and sharing your feedback. 🙂

        Reply
    3. Dorota

      February 05, 2022 at 4:36 pm

      Amazing recipe. Thank you! I've been looking at this recipe for awhile and finally made it today. My boyfriend loved it as did I. We had it on toast with a slice of tomato. Next time I make it I will use less salt because of high blood pressure. Thank you!!

      Reply
      • Melissa Huggins

        February 08, 2022 at 8:13 am

        Yay! Happy that you finally had time to make this recipe Dorota. 🙂 It should still be delicious with less salt, so I am sure you will still enjoy it. Stay healthy!

        Reply
    4. Donna

      September 07, 2021 at 1:52 pm

      5 stars
      LOVE, LOVE, LOVE! My daughter likes this better than real tuna. 🙂
      Used Old Bay Seasoning, but look forward to trying seaweed and Dulse in the future.
      This is definitely a favorite and is going to be in regular rotation in our house. Thank you!

      Reply
      • Support @ Vegan Huggs

        September 10, 2021 at 7:30 am

        Hi Donna! We are so happy to hear that she loved the recipe even more than real tuna! Thanks so much for giving it a try and leaving a review! 🙂

        Reply
    5. Connie Wellik

      August 15, 2021 at 4:00 pm

      5 stars
      I had an amazing vegan tuna sandwich at a local Vegan restaurant. I was amazed at how much like tuna it was. I read the ingredients and they were similar to this recipe. I had wanted to make it so when I saw this recipe I decided to do it. I had most of the ingredients, and substituted homemade pickles for the relish and used seaweed sheets for the fish flavor. It tasted great!

      Reply
      • Support @ Vegan Huggs

        August 20, 2021 at 8:15 am

        Hi Connie! We are thrilled to hear that you loved the recipe - thanks so much for stopping by 🙂

        Reply
    6. Andrea

      April 11, 2021 at 11:41 am

      5 stars
      I have made this recipe so many times! This is the best chickpea “tuna” salad recipe I have tried, by far! The hearts of palm absolutely set this above other recipes, on texture alone. I use the Old Bay substitution instead of seaweed, with the addition of chopped sweet pickles and a splash of pickle juice. Perfect on a wrap with some crunchy lettuce. Thank you!

      Reply
      • Support @ Vegan Huggs

        April 16, 2021 at 7:13 am

        Hi Andrea! Thank you for the review, we are so happy to hear that you love the recipe! Thanks for giving it a try 🙂

        Reply
    7. Michael Davis

      November 02, 2020 at 11:35 am

      hello,
      just tried this, it is a perfect recipe, a keeper, I use the dulse, it eats great and stays for 3-4 days in the fridge. Now I will look around your site and try some other recipes. Thank you much

      Reply
      • Support @ Vegan Huggs

        November 12, 2020 at 3:31 pm

        Hi Michael! Thanks so much for giving the recipe a try, we are so happy you loved it!

        Reply
        • Janayre Vaughan

          June 30, 2022 at 10:08 am

          5 stars
          The Best Tunaless Sandwich on Pinterest by far!
          My family and friends just love it!

        • Melissa Huggins

          June 30, 2022 at 10:42 am

          That is such great feedback Janayre! Thanks for dropping by. 🙂

    8. Carole

      May 31, 2020 at 7:39 am

      5 stars
      Yummy. I actually sliced my hearts of palm and smashed my chick peas with a potato smasher. Added a little sweet relish and old bay. Perfection.

      Reply
      • Melissa Huggins

        June 09, 2020 at 4:49 pm

        Hi Carole, I'm so glad you liked it! Thank you for making it and sharing your feedback. 🙂

        Reply
    9. LJ

      March 13, 2020 at 3:36 pm

      4 stars
      Wow-this recipe is pretty great! The texture is nice, and the flavor of the dulse flakes adds a nice subtle ocean note. It was a little bland for me with the basic recipe, so I added cayenne, lemon juice, and a squeeze of dijon mustard and it's fantastic. I ate it on a sandwich with lettuce and tomato, and I'm looking forward to leftovers. How long does this keep in the fridge?

      Reply
    10. Delores

      December 30, 2019 at 8:23 pm

      This recipe was easy and delicious! I made some vegan mayo and homemade old bay chips to compliment this wonderful sandwich. I have tried so many of your recipes and thankfully always satisfied!

      Reply
      • Melissa Huggins

        December 30, 2019 at 9:35 pm

        Hi Delores, this makes me happy! Thank you for giving my recipes a try and sharing feedback 🙂

        Reply
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