A vegan tuna melt with vegan tuna salad and vegan cheese grilled to perfection.


A vegan tuna salad made with TVP and kelp powder for an authentic tuna taste and texture.

Course lunch
Cuisine gluten free, vegan
Keyword vegan tuna, vegan tuna melt, vegan tuna salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 122 kcal


  • ½ cup boiling water
  • 1 tsp kelp flakes
  • ¼ tsp salt
  • ¾ cup TVP crumbles
  • ½ cup vegan mayo
  • ¼ cup finely chopped celery optional
  • 2 tbsp pickle relish optional
  • vegan cheese like Tofutti or Daiya shreds or slices optional
  • bread of choice
  • 1 tsp vegan butter optional (for tuna melt)


  1. 1 Boil water and pour it into a bowl.
  2. Add the kelp flakes and salt then stir well.

  3. Add the TVP to the water and kelp mixture and stir.

  4. Allow it to sit for about 15 minutes until it absorbs all of the water and cools off.

  5. Add the mayo and mix well.

  6. Add celery and/or pickle relish if desired.

  7. Use as you would tuna salad.

  8. Store unused tuna salad in a sealed container in the refrigerator.

For tuna melt:

  1. Put 2-3 tbsp of tuna salad mixture and vegan cheese of choice between 2 slices of bread.  

  2. 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.

Recipe Notes

Nutrition Facts
Amount Per Serving (0.25 cup)
Calories 122 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 201mg9%
Potassium 17mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 15IU0%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.