How to Make the Best Realistic Vegan Tuna Salad
This vegan tuna salad looks, feels, and tastes extremely realistic. It's easy and quick to make and can be eaten in a sandwich or as a dip!
Ingredients
- 1 tbsp rice vinegar
- 1 tsp lemon juice
- 1 tbsp mellow white miso paste
- 1 tsp old bay seasoning
- 1 tbsp + 2 tsp dulse granules
- One 15 ounce can chickpeas/garbanzo beans, drained and rinsed off
- One 14 ounce can whole hearts of palm, drained and rinsed off
- 1/4 cup + 2 tbsp vegan mayonnaise
- 2 tbsp sweet relish
- 1/3 cup celery, small diced
- 1/3 cup red onion, small diced
- 1 garlic clove, peeled and minced
Instructions
- To a medium-sized mixing bowl, add the rice vinegar, lemon juice, miso paste, old bay seasoning, and dulse granules. Mash with a fork until smooth.
- Now add the chickpeas into the bowl and smash them with a fork. You want to smash all of the chickpeas, so there are no whole chickpeas in the salad, but also avoid over-mashing them as you do NOT want this to turn into a puree.
- Then, using your hands, break the hearts of the palm into the bowl. The pieces should resemble chunks of tuna meat, so aim for about 1-inch pieces.
- Add the rest of the ingredients into the bowl and stir until well combined.
- Enjoy this salad in a sandwich, on slices of cucumber, or as a dip for crackers!
Tried this recipe?Let me know how it was!