Vegan tuna salad that actually tastes like the stuff you grew up eating! Chickpeas and heart of palm give it the perfect texture, but the real magic is in the dulse flakes that infuse it with the perfect savory seafood flavor.
I’m going to be straight with you guys: back when I ate meat, Actually, I really didn’t like any kind of fish. Hey, I was a kid, and a lot of kids aren’t into fish, right?
So I tend to have a hard time developing veganized recipes for dishes that include fish. Sometimes I need a little help!
Dulse is a type of edible seaweed that you can buy in dried form for cooking and snacking. So I bought a bag and have been using it in some vegan seafood recipes. I started by including them in the marinade for these scallops. And now I’ve gone and put it into my vegan tuna salad.
Let’s talk about how this is done!
What You’ll Need
- Heart of palm. Look for this in cans or jars, near the other canned or jarred veggies at your supermarket.
- Chickpeas. Use chickpeas that are precooked or canned.
- Vegan mayonnaise.
- Red onion. Yellow onion works as a substitute, but your salad will have a bit more bite to it.
- Pickle relish. You can finely dice up some dill pickles if this isn’t something you normally buy.
- Dijon mustard. Preferably use whole grain. I really like Trader Joe’s brand!
- Red wine vinegar. White vinegar or white wine vinegar can be subbed if you don’t have this on hand.
- Dulse flakes. You can leave these out if you prefer, but they’ll add fishy flavor to your salad.
- Salt & pepper.
Tip: Adjust the seasonings to your own personal taste. Feel free to include your favorite add-ins. Dill, grapes, and sunflower seeds would all be excellent.
How to Make Vegan Tuna Salad
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!
- Start by roughly chopping up your heart of palm. Add it to a bowl and shred it with a fork.
- Add your chickpeas and mash them up a bit.
- Now you can stir in everything else: mayo, celery, relish, Dijon, red wine vinegar, and the dulse flakes.
- Stuff it in a sandwich, wrap it in a tortilla, or throw a scoop on some greens.
Shelf Life & Storage
Leftovers will keep in the refrigerator in a sealed container for 2 to 3 days.
Tip: For maximum flavor, make this vegan tuna salad a day in advance.
Frequently Asked Questions
Try health food stores like Whole Foods. If you don’t have one nearby, buy your dulse online.
No, but you can leave them out. They add an oceany flavor to the salad, but the recipe will still be delicious without them!
It’s usually served in a sandwich, but is also excellent in a wrap, over greens, or spread on crackers!
More Vegan Seafood Recipes
Vegan Tuna Salad
- 1 (14 ounce or 400 gram) can heart of palm, drained
- 1 cup cooked or canned chickpeas, drained and rinsed
- ¼ cup vegan mayo (I used Just Mayo)
- ¼ cup finely chopped red onion
- 1 celery stalk, diced
- 2 tablespoons pickle relish
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon dulse flakes (or more, to taste)
- Salt and pepper to taste
- Chop the hearts of palm into ½-inch pieces and place them into a small mixing bowl. Use a fork to shred the pieces (shred them finely, or keep them chunky – your call).
- Add the chickpeas to the bowl and lightly mash them with a fork or potato masher.
- Stir in the mayo, red onion, celery, relish, mustard, vinegar, and dulse flakes.
- Taste-test and season with salt and pepper to taste. Adjust any other seasonings to your liking.