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.