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! I had a reader suggest the use of dulse flakes to give that ocean-y flavor to my vegan crab cakes, and well, I thought it was a great idea. 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.Celery.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.
More Vegan Seafood Recipes
Crispy Vegan Fish Fillet SandwichesVegan CevicheTofu & Artichoke ScampiVegan PaellaVegan Poke Bowls
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