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This Vegan Tuna is satisfying, delicious, and completely customizable. Preparing takes just 10 minutes and is perfect for make-ahead lunches.
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
- 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:
- 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.
FAQs
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.
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
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!
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Recipe
Vegan Tuna
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
- Mixing Bowl
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.
mark
so glad to have found this recipe awhile back. i make it fairly often and it rules!!!
Melissa Huggins
Hi Mark, I'm so happy that you like it! Thank you so much! 🙂
Joan
Hi there,
Thank you so much for this recipe.
I can’t wait to try it.
Since I don’t happen to have hearts of palm on hand,I will be using canned jackfruit.
It’s also similar in texture to tuna,so I’m pretty sure it will work with the beans.
Looking forward to making a batch of this treat.
Thank you again.
Joan
Melissa Huggins
Hi Joan, you're most welcome! I love jackfruit and I'm sure it will work great in this recipe. Thank you for stopping by 🙂
Andy
This is amazing! I'm a notorious carnivore, but something about this recipe piqued my interest. I tried it over the weekend, and it's truly fantastic!
Tuna melts are a staple of mine, and I'm 100% honest when I say I might never go back to real tuna now. This is just as tasty, healthier, and cheaper!
Mika
Since it's really hot here in TX this summer, last weekend I was looking for things to make so I wouldn't have to turn on the oven. This was a great recipe and really yummy. I'll be adding to my regular recipe rotation. Also can't wait to try the "crab" cakes! You're right, hearts of palm really does have that texture. Mostly I just want to say thanks. I'm newly vegan (a process that took about a year to convert) and having these recipes makes my life so much easier and interesting in the food department!!
Melissa Huggins
Hi Mika, I'm so happy to hear this! Thank you for making it! It's really hot here in AZ, too. I stay away from the stove as much as possible. Congratulations on your transition! It's definitely a process but such a rewarding one. Have a lovely week and thanks for stopping by 🙂
tricia
can you tell me which ingredient pushed the sodium up so high? i have high blood pressure, so i will leave it out. thanks
Melissa Huggins
Hi Tricia, It looks like the nutrition counter was off. I reentered it and the sodium is now 295 Mg per sandwich. I also checked it on MyFitnessPal to make sure too. Thanks for alerting me. I hope you'll give it a try 🙂
Shirley
This is awesome, thanks
Melissa Huggins
You're most welcome. Thanks for stopping by 🙂
Marissa
This looks so good! I will be trying it for sure. I just hope when I go to the store, they still have the Hearts of Palm. It seems when I don't need something, it's there and when I do need it, it's sold out. Lol. I've been craving tuna since I switched over, so I can't wait to try it.
Melissa Huggins
Thank you, Marissa! It's one of my favorite sandwiches. I used to love tuna too. I hope you find the hearts of palm soon. That happens to me all the time. lol:)
Mookie
I looked critically at a bunch of recipes in an effort to get close to a sandwich I ate in LA last month that ruled. This looks like exactly what i'm searching for and will make in a couple days (and probably take to school for lunch on the regular!). Thx!
Melissa Huggins
Hi there, thank you for stopping by. I hope you give it a try, and I'd love to hear your thoughts. Have a great week!
Sandy
This is absolutely the best vegan tuna salad ever! I didn't have dulce flakes so I used Old Bay. It's a keeper! Thank you!
Melissa Huggins
Hi Sandy, thank you so much for making it! I'm happy you liked it! Glad you had Old Bay...it's a life saver 🙂
Stacey
Oh good gravy...i made the tuna sandwhich today and it's off the charts fantastic. All my non vegan family loved it too!!! I've tried other recipes for it and was always disappointed. No disappointment with this recipe...i will continue to make it and share recipe with others. Thank you thank you thank you
Melissa Huggins
Hi Stacey, This is wonderful to hear! I'm so happy you like it...especially your omni friends! It's my son's favorite lunch to take to school, so I make it a lot. Thank you for sharing your feedback. 🙂
Heather
I recommend Creamy Original Chao Slices but they're admittedly on the mild side for this sandwich. Thanks for writing. I'll be back to try out other recipes.
Heather
OK. Made it on a melt - on rye bread with Fieldroast slices, red onion and banana peppers. Very very good. Thanks for helping a newbie vegan!
Melissa Huggins
Wow, that sounds so good! I must go buy some Fieldroast slices this weekend. I didn't realize they made cheese. I can't wait! Thank you for your feedback 🙂
Heather
Thanks so much, Melissa, I'll update you after I try it 🙂
Heather
Hi, Melissa, Can I use it on a mock tuna melt? On rye with a vegan cheese. I will be skipping the nori or kelp. Can't wait to try it. Thanks for sharing!
Melissa Huggins
Hi Heather, Yes, you can totally make it into a mock tuna melt. I've made it before and it's delicious! Thank you for stopping by. 🙂
Shayna Medinger
Genius! I've done a chickpea "tuna" salad, and I've done a hearts of palm "crab" salad...but never thought to use the hearts of palm for this!! It's perfect! I chopped the hearts of palm up into a more "flaky" instead of shredded texture, but either way it'd be delicious. Thank you!
Melissa Huggins
Hi Shayna, Thank you so much! I'm so happy it worked out for you. Hearts of palm are quite amazing. I appreciate your feedback 🙂