Tuna Salad is made with vegan tuna, onions, pickles and all the amazing taste you know and love from a classic tuna salad recipe. It comes together really fast, because you basically stir and mix everything together and you are ready to eat. Serve with crackers, on bread for sandwiches, make a green salad or dream big and make a tuna melt.
One thing I have been looking forward to make a vegan Tuna Salad.
Chickpea Tuna is nice and great, but for me I was looking for a more authentic way.
At this point the magic happened and I found a jar of vegan tuna in my supermarket. Yes, friends let’s make a Tuna Salad and the result is amazing and delicious.
Why you should make this recipe
It tastes like the real deal, has a great texture and creaminess, and has all the nostalgic flavors that everyone can’t get enough of it.
Tuna Salad is really easy to make: you will only need approximately 5 minutes to make it.
I use different herbs like parsley and chives and that makes all the difference. Adds simply great taste to the final result.
It is a great salad for wraps, sandwiches, salads and so much more. I like how versatile it can be.
What you need for this Tuna Salad recipe
Besides the tuna I keep it really simple for the remaining recipe ingredients
Egg free mayo and lemon juice are a great start to make a dressing: Creamy and tangy at the same time.
Red onions, celery, and pickles add texture and flavor. You have a little bit of a crunch here and there.
If there is one ingredient we won’t miss out on it is garlic. I add fresh garlic, but you can of course use garlic powder.
Parsley and chives give the Tuna Salad a lot of freshness. But of course I would guess dill can be really great as well.
How to make Tuna Salad
Get a mixing bowl ready and dice the celery, pickles, onions, and both herbs.
Transfer tuna, celery, onions, mayo, garlic, lemon juice, parsley, chives and pickles into the bowl.
Add a pinch of salt and pepper and mix well.
Leftovers of the Tuna Salad will be good for around 4 days, stored in an airtight container in the fridge.
Other Salad recipes to try
- 14 oz vegan tuna
- 3/4 cup dairy-free mayo
- 1/2 lemon, juiced
- 1/3 cup red onion, diced
- 1 stalk celery, chopped
- 4 pickles, chopped
- 2 Tbs parsley
- 2 Tbs chives
- 1 clove garlic, pressed
- salt, pepper taste
- Set a medium-size mixing bowl ready.
- Clean the celery and herbs and peel the red onion.
- Finely dice pickles, celery, red onions, parseley and chives.
- Transfer the diced ingredients to the bowl, add tuna, mayo, and pressed garlic.
- Season with a pinch of salt and pepper to taste.
- Mix everything until well combined.
- Leftovers can be used for 4 days, when stored in the fridge.
- Add to salads, wraps, sandwiches, on crackers or make tuna melt.
Nutrition Information:Yield: 6 Serving Size: 1/4 cup
Amount Per Serving: Calories: 286Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 203mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 20g