This vegan tuna salad recipe can be made into a vegan tuna melt or used in a tuna salad sandwich. It’s creamy, delicious comfort food that will bring you back to your childhood days of tuna sandwiches packed in school lunches.

A close up of a vegan tuna melt.

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A tuna sandwich is one of those recipes that reminds me of my childhood, and for some reason, I just feel like my vegan kids need to know what one tastes like as well.

Vegan chickpea “tuna” salad sandwiches are delicious and I make them frequently as well. However, I craved the taste and texture of that classic tuna sandwich that I ate as a child.

I fiddled around with ingredients and proportions until I came up with something pretty darn close to the taste and texture that I remember! This basic recipe for vegan tuna can be used to replace canned tuna in any recipe and works great in a vegan tuna casserole too!

A vegan tuna salad salad sandwich with lettuce and tomatoes.

❤️ This recipe is

  • quick and easy to make.
  • packed with protein.
  • gluten-free if you use GF bread.

🧾 Ingredients and substitutions

  • TVP (textured vegetable protein) or Butler Soy Curls – this is a dehydrated soy protein that will absorb the flavor of any broth that you rehydrate it in. (If you use soy curls, you will have to break them into smaller pieces.)
  • Water – to make the broth.
  • Kelp Flakes – to give it the fishy flavor. You can also use crushed-up nori.
  • Oil – to give it a little moisture and mouth feel of tuna. Any neutral-flavored oil will work or you can leave it out for an oil-free tuna.
  • Salt – to give it the saltiness of tuna.
  • Vegan Mayo – to make it creamy. You can use any vegan mayo that you want or easily make your own with my vegan mayo recipe. For a lower-fat version, you can use my homemade vegan sour cream instead. You can even spice it up by using vegan Chipotle mayo instead.
  • Pickle Relish – for added texture and flavor. You can also use sweet relish if you prefer.
  • Vegan Cheese – Use any vegan cheese that you want for a tuna melt. I like my homemade vegan mozzarella.
  • Bread – Any vegan bread that you like will work.

🥄 How to make vegan tuna

Step 1 – Add 1/2 cup of water, 1 tablespoon of oil, 1 teaspoon of kelp flakes, and 1/4 teaspoon of salt to a small saucepan.

Step 2 – Heat until it boils, then turn off the heat and add 3/4 cup of TVP (or Butler Soy Curls). Stir, cover, and let it sit for about 5 minutes until it absorbs all of the water.

Step 3 – Fluff with a fork and let it cool for about 15 minutes.

Vegan tuna in a small saucepan after the TVP has absorbed the flavored broth.

Step 4 – Add vegan mayo, chopped celery, pickle relish, salt, and pepper, and stir.

Step 5 – Spread it on your choice of bread, toast, or crackers.

To make a vegan tuna melt

Step 1 – Add a meltable vegan cheese-like, vegan mozzarella, and butter on the outsides of the sandwich.

Step 2 – Grill it over medium-low heat for about 3-4 minutes on each side until the bread is golden brown and the cheese is melted inside.

A grilled vegan tuna melt on a white plate.

👩🏻‍🍳 Pro Tips

  • Be sure to allow the TVP mixture to cool down before adding the mayo.
  • Put the tuna salad on toast, on a lettuce wrap, or eat it on quinoa crackers.  Whatever way you choose, it will be delicious!

🥡 Storage and reheating

Refrigerate: The vegan tuna salad will keep well in the fridge for 3 – 5 days in a sealed container.

Freeze: If you don’t think that you can use up all the vegan tuna salad in a few days, store it in an airtight container in the freezer for up to 3 months.

A vegan grilled tuna sandwich cut in half and stacked with sliced pickles on the side.

🌟 More vegan sandwiches

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan tuna melt recipe

A close up of a vegan tuna sandwich on a white plate.
5 from 6 rating

Vegan Tuna Salad – Vegan Tuna Melt

Yield: 8
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Monica Davis
A vegan tuna salad made with TVP and kelp powder for an authentic tuna taste and texture.
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Ingredients

  • ½ cup boiling water
  • 1 teaspoon kelp flakes
  • ¼ teaspoon salt
  • ¾ cup TVP crumbles
  • ½ cup vegan mayo
  • ¼ cup finely chopped celery, optional
  • 2 tablespoons pickle relish, optional
  • 1 dash salt and pepper , to taste

For a tuna melt

  • 1/4 cup vegan cheese like Tofutti or Daiya shreds or slices, optional
  • 16 slices bread of choice
  • 1 tablespoon vegan butter, optional (for tuna melt)

Instructions
 

  • Add 1/2 cup of water, 1 tablespoon oil, 1 teaspoon kelp flakes, and 1/4 teaspoon of salt to a small saucepan.
  • Heat until it boils, then turn off the heat and add 3/4 cup of TVP (or Butler Soy Curls).
  • Stir, cover, and let it sit for about 5 minutes until it absorbs all of the water. Fluff with a fork and let it cool for about 15 minutes.
  • Add vegan mayo, chopped celery, pickle relish, salt, and pepper then stir.
  • Use as you would tuna salad.
  • Store unused tuna salad in a sealed container in the refrigerator.

For tuna melt

  • Put 2-3 tbsp of tuna salad mixture and vegan cheese of choice between 2 slices of bread.  
  • Spread vegan butter on the outsides of the bread and grill in a skillet on medium low for a few minutes on each side until golden brown and cheese is melted.

Notes

  • Make sure to allow the TVP mixture to cool before adding vegan mayo.
  • To make a tuna salad sandwich, put sliced tomatoes and lettuce and 2-3 tbsp of tuna salad mixture between two slices of bread.
  • Vegan tuna salad will keep in the refrigerator for 3 days.
Serving: 0.25cup, Calories: 122kcal, Carbohydrates: 4g, Protein: 4g, Fat: 9g, Sodium: 201mg, Potassium: 17mg, Fiber: 1g, Sugar: 1g, Vitamin A: 15IU, Calcium: 29mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!

*This recipe was originally posted on July 11th, 2017. It was updated on August 31 2021 to include new images and more detailed instructions.