The Best Vegan Tuna Salad

5 from 24 votes

The best vegan tuna salad that's high protein and doesn't require chickpeas or jackfruit! Perfect for vegan tuna salad sandwiches and vegan tuna melts!

Prep Time30

Total Time30

Course: Main Course, Salad

Cuisine: All

Keyword: tuna salad, vegan tuna mayo, vegan tuna mayonnaise, vegan tuna salad

Servings:

Calories: 332kcal

Author: Richard Makin

Equipment

Nut Milk Bag
Mixing bowls

Ingredients

3 inch piece of kombu (or two sheets of nori)
500 ml boiling water
3 teaspoon fine sea salt
100 g TVP (ideally slices or chunks)
155 g vegan mayonnaise
1 stalk celery (very finely chopped)
¼ red onion (peeled and very finely chopped)
1 teaspoon dijon mustard
¼ teaspoon flaky sea salt
pinch lemon zest
2 Tbsp capers (drained and roughly chopped)

Instructions

To make the kombu dashi, place the freshly boiled water in a medium saucepan and add the kombu and sea salt. Cover with a lid and leave to stand for 5 minutes.
Remove the kombu and place the pan over medium heat. Bring to a boil. (You can reuse the kombu, just store in an airtight container in the fridge or leave to dehydrate on a baking sheet).
Once boiling, reduce the heat to low and add the TVP to the saucepan. Allow to simmer for 2-3 minutes, stirring to make sure the TVP is all hydrated, then remove from the heat. Cover with a lid and leave to hydrate for 10 minutes.
While the TVP hydrates, combine the remaining ingredients in a medium bowl and set aside.
Once rehydrated, drain the TVP in a sieve and run it under cold water to cool it down. Transfer the hydrated TVP to a nut milk bag and squeeze out as much of the water as possible. While you squeeze out the moisture, the TVP should break apart quite easily. If it doesn't, place the drained TVP in a large bowl and use a fork to break it apart into small flakes.
Place the drained TVP flakes in the bowl with the rest of the vegan tuna salad ingredients and mix to combine. Season with salt and pepper if necessary before serving.

Nutrition