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    Home » Recipes » Sandwiches, Wraps, Tacos, and Burritos

    Vegan Tuna Salad

    Published: May 29, 2019 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    A fishless version of an old classic. This Vegan Tuna Salad is creamy, tangy, briny, and so delicious! Pile it high on toasted bread, stuff it into pita pockets, toss it with leafy greens, spread it on crackers, or just eat it with a spoon! It’s a childhood favorite reimagined!

    Vegan Tun Salad Sandwich on whole grain bread with tomato slices.

    I grew up on tuna sandwiches. I loved them! 

    Lots of mayo and pickle relish and a little yellow mustard. Yum!

    While there isn’t any tuna in this Vegan Tuna Salad, sandwiched between two slices of bread, they bring back all the feelings of my childhood.

    Table of Contents show
    1 Ingredient Notes
    2 How to make the recipe
    3 Storage
    4 How to serve
    5 More vegan sandwiches and wraps
    6 Vegan Tuna Salad
    Overhead view of a sandwich on a plate next to ingredients on a table.

    Ingredient Notes

    Here is what’s in this delicious meatless sandwich filling:

    Extra firm tofu ~ Crumbled firm tofu is the perfect texture to stand in for tuna and takes on the flavor of the other ingredients well.

    Artichoke hearts ~ Artichokes bring a mild briny flavor reminiscent of seafoods

    Dill pickles ~ You can use pickle relish if you prefer, but any good “tuna” salad must have some kind of pickles!

    Red Onion  ~ Red onions are crisp and mild in flavor.

    Mayo ~ What is “tuna” salad without mayo? It makes it super creamy. Vegenaise or Just Mayo are our faves, but feel free to use one you like. There are several on the market these days. You can even find quite a few homemade versions. This one looks promising.

    Dijon Mustard ~ I love the bite of Dijon, but yellow mustard will work, too.

    Lemon Juice ~ Fresh squeezed is always best, but 100% bottled juice will work in a pinch.

    Old Bay Seasoning ~ If you don’t have Old Bay seasoning, a mix of celery salt, paprika, dry mustard, and black pepper works. See the recipe card notes for specific measurements.

    Open face sandwich toped with tomatoes.

    How to make the recipe

    This vegan version of tuna salad is just as easy to make as the original.

    Just mix everything in a bowl until well combined. 

    Storage

    It will keep in an air-tight container in the fridge for several days. Make a big batch and eat it all week!

    Hand holding a sandwich.

    How to serve

    Of course a big handful of potato chips is always easy and delicious next to a hearty sandwich. 

    If you’re looking for something a little different, try my Falafel Spiced Sweet Potato Fries.

    A leafy green salad is always a good choice.

    Or make it a soup and sandwich combo with my Creamy Tomato Soup.

    More vegan sandwiches and wraps

    • Curried Tofu Salad
    • Vegan Chickpea Salad
    • Veggie Hummus Sandwich
    • Veggie Wrap with Apples and Spicy Hummus
    • Quick and Easy White Bean Salad
    Two halves of a tuna sandwich stacked on each other.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Vegan Tun Salad Sandwich on whole grain bread with tomato slices.

    Vegan Tuna Salad

    A fishless version of an old classic. This Vegan Tuna Salad is creamy, tangy, briny, and so delicious! Pile it high on toasted bread, stuff it into pita pockets, toss it with leafy greens, spread it on crackers, or just eat it with a spoon! It's a childhood favorite reimagined!
    5 from 2 votes
    Print Rate
    Course: Sandwiches, Wraps, Tacos, and Burritos
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 166kcal
    Author: Jenn Sebestyen

    Ingredients

    • 16 ounces extra firm tofu drained and pressed packaged in water
    • 14 ounces canned artichoke hearts rinsed and drained (chopped)
    • 2-3 tablespoons finely diced red onion
    • 3 tablespoons finely diced dill pickles or pickle relish
    • 1 rib celery chopped small (optional)
    • ⅓ cup vegan mayo plus extra for serving, if desired (I like Vegenaise or Just Mayo)
    • 1 tablespoon lemon juice fresh or 100% bottled juice
    • 1 teaspoon Dijon mustard
    • 2 teaspoons Old Bay seasoning
    • ½ teaspoon salt or to taste

    Instructions

    • Crumble the tofu into a large mixing bowl until the pieces are fairly small.
    • Add the chopped artichoke hearts, red onion, pickles (or pickle relish), mayo, lemon juice, Dijon, Old Bay, and salt, and mix well until fully combined. Add a bit more mayo if you like a creamier consistency. Taste and adjust seasonings to your liking.
    • To serve, pile the Vegan Tuna Salad between two slices of toasted bread or into a pita pocket with tomato slices and lettuce. Alternately, you can dollop it on top of a green salad or spread it on crackers. Or simply eat it with a spoon!

    Notes

    *Growing up, we never had celery in our tuna salad, so I leave it as optional here. I add it from time to time if I’m wanting a bit more texture.
    **If you don’t have Old Bay seasoning, mix together 1 ½ teaspoons celery salt, ¼ teaspoon paprika, ⅛ teaspoon dry mustard, and ⅛ teaspoon black pepper.
     

    Nutrition

    Calories: 166kcal | Carbohydrates: 5g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 682mg | Potassium: 315mg | Fiber: 2g | Vitamin C: 1.7mg | Calcium: 150mg | Iron: 1.6mg
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    Comments

    1. Teresa says

      July 27, 2021 at 1:54 pm

      I was going to make this with chickpeas because I was so skeptical about the tofu working out to give it a good tuna texture, but I was actually really surprised! I found it especially good after sitting in the fridge overnight, it was impressive how much it reminded me of the tuna salad I used to like, especially in a sandwich.5 stars

      Reply
      • Jenn Sebestyen says

        July 27, 2021 at 9:21 pm

        I’m glad you love it! Thank you for your comment and feedback, Teresa!

        Reply
    2. Michele says

      April 14, 2021 at 11:56 am

      Can you recommend a replacement for the tofu?
      Looking for soy-free options.

      Reply
      • Jenn Sebestyen says

        April 15, 2021 at 8:08 am

        A can or 2 of chickpeas would be great. Drain and rinse them well. Then mash them up a bit using a potato masher or fork. Enjoy!

        Reply
    3. Lani says

      June 04, 2019 at 10:33 am

      How many people does this serve? What is a serving size?

      Reply
      • Jenn Sebestyen says

        June 04, 2019 at 10:51 am

        It’s enough for about 6 sandwiches, depending on how high you pile it up.

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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