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    Home » All Recipes » Lunch

    Vegan Tuna Sandwich

    July 30, 2021 By Melissa Huggins / 42 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    This Vegan Tuna Sandwich is satisfying, delicious, and completely customizable. It takes just 20 minutes to prepare and it's perfect for make-ahead lunches. 

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

    My mom always packed my lunch growing up and I really loved it. A few times, she packed me a tuna sandwich and although it was delicious, it made quite an offensive odor at lunchtime, and the other kids let me know it. That wasn't fun, so we reserved them for home enjoyment after that.

    This Vegan Tuna Sandwich is just as creamy, tangy, and delicious! It's not missing a thing except that fishy smell.

    I've been packing this is my son's lunch and he comes home with an empty lunchbox every time. He loves it! It's protein-packed and nutritious, so I feel good about sending him to school with it.

    Does Vegan Tuna Taste Fishy?

    The mixture doesn't taste fishy at all on its own, but I prefer a subtle ocean-like flavor, so I add a small amount of seaweed such as Kelp, Dulse, or Nori. Don't worry though, your sandwich won't stink as tuna does, so it's a great sandwich to take to work or school.

    However, if you're not into ocean flavor, you can omit the seaweed and add a sprinkle of Old Bay Seasoning. It's delicious!

    Does it have the same texture as tuna fish?

    It doesn't have the same texture as tuna, but it's pretty close. I use a combination of shredded hearts of palm and chickpeas to replicate the flaky fish texture and it works nicely. Plus, the chickpeas add a nice dose of protein.

    This mixture is very 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. It truly is the best replacement for that flaky fish texture!

    Ingredients and Add-In Ideas

    🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

    All ingredients to make a vegan tuna sandwich on a marble table top.

    Here are additional add-in ideas so you can customize the mixture to your liking.

    • Green onion
    • Bell pepper
    • Celery
    • Olives, capers, or pepperoncini
    • Fresh dill or parsley
    • Old Bay Seasoining, cumin, cayenne pepper, or smoked paprika
    • Sunflower seeds

    How to make a Vegan Tuna Sandwich

    Serving Suggestions

    • As a salad topper
    • In a sandwich
    • With crackers or veggie sticks
    • In lettuce wraps
    Fully assembled sandwich cut in half. Potato chips in the background.


    More Vegan Seafood Recipes to try

    • Crabless Vegan Stuffed Mushrooms
    • Vegan Fish Tacos
    • 14 Vegan Fish Recipes

    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 really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ 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. 

    Front view of vegan tuna sandwich on a white plate with pickles on the side.
    Print Recipe Pin Recipe Rate this Recipe
    4.72 from 14 votes

    Vegan Tuna Sandwich

    Looking for a healthy & hearty sandwich recipe? This Vegan Tuna Sandwich is satisfying, nutritious and delicious! It takes just 20 minutes to prepare and it's perfect for make-ahead lunches.
    Prep Time20 mins
    Total Time20 mins
    Course: Entree, lunch
    Cuisine: American
    Servings: 4 people
    Calories: 241kcal
    Author: Melissa Huggins

    Ingredients

    • 15.5 ounces canned 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 (pickle chips) (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 garbanzo beans and hearts of palm together. Pulse 4-5 times to shred it up enough to break down the beans, but don't pulse too many times or it will turn to mush (scrape sides as needed). It should have a tuna-like consistency. Set aside.
    • 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 diagonal. 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, 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. 
    • If you want to make this recipe oil-free, you can use my Vegan Mayo Recipe instead. 
     
     
     

    Nutrition

    Serving: 1Sandwich | Calories: 241kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 281mg | Potassium: 163mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 3.9mg | Calcium: 72mg | Iron: 1.6mg
    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...

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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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    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!

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