Simple, Homestyle Vegan Tuna Salad

“I tried my hand at a vegan tuna salad. Will you try it?” I asked my foodie friend, Sarah.

She shrugged, grabbed a cracker, and opened the container.

“It looks like tuna salad.” Sniff, sniff. “How on Earth did you get it to smell like tuna?” She dips in her cracker and tastes it. 

“Yeah, it tastes like tuna salad. What’s in it?”

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My tuna salad love story

Tuna salad sandwiches have been one of the most difficult things for me to give up as a vegetarian. While it’s been decades since I’ve eaten steak or bacon, it took me a while to cut fish from my diet. I didn’t really eat much fish to begin with, but it gave me another option on a menu. However, in the case of tuna salad sandwiches, I just liked ‘em. They were a comfort food. 

When I was pregnant in 2015/2016, I even broke down and ate a couple of them. Of all the things to crave, tuna salad sandwiches were second on the list after pineapple. And given I couldn’t stomach most food, on a couple of occasions I gave in and ordered one from our local sub shop.

I still have that hankering from time to time, but since I’m not pregnant, I don’t allow myself to give in. Hence, the reason for coming up with this homestyle non-tuna salad option.

What’s in vegan tuna salad?

As someone who isn’t vegan (but aspires to become one someday), I didn’t want to use mayo (I’m very particular about it). So I ran with what I know.

Cauliflower

Mashed cauliflower is the key to this dish. It’s also shockingly versatile. I’ve used it in lasagne in lieu of ricotta (or silken tofu), soups, mashed potatoes. Outside of that stinky cruciferous vegetable smell, your family and friends will be none-the-wiser if you use it in some of their favorite dishes. (Here are some of mine!) 

Steam and mash the cauliflower with a fork. After the cauliflower is steamed and mashed, you may want to strain some of the extra moisture out using some cheesecloth (or I like to use my favorite unpaper towel). Not too much though — unless you like your tuna salad super dry.

Make it creamy with a couple tablespoons of tahini and horseradish.

Chickpeas in vegan tuna salad

Chickpeas are a natural option for vegan tuna salad. The color is right; they’re not overly soft; and they’re high in protein.

For this recipe, I like to pulse my chickpeas in a food processor. I’ve found that my small, manual food processor is really perfect for this task.

This one is my absolute favorite.

Horseradish

Many prepared horseradish sauces contain eggs, so if you’re vegan, choose carefully. The refrigerator section is probably your best bet for finding a vegan-friendly horseradish.

Can I use something other than horseradish?

I’ve found that horseradish is really the best option. I’ve tried wasabi, dijon, and brown mustard, but they don’t cut it. Something about horseradish gives it the tuna flavor.

The rest of the ingredients are largely what you would find in your standard tuna salad — celery, onion, salt. I didn’t want to deviate too far from the original. Why mess with perfection? 

Let you vegan tuna salad marinate

If you decide to sample this right after you mix it, you’ll regret it. It WILL NOT taste like tuna.

Always let it sit in the fridge overnight so the flavors can marinate. If you don’t, you will very distinctly taste the tahini and horseradish.

Ready to try it?

Homestyle Vegan Tuna Salad

1 c. cauliflower mash (about 3 c. fresh cauliflower or use frozen)
1 T. horseradish (or more to taste)
¼ t. salt (+ more to taste)
2 T. tahini

1 can chickpeas, drained and rinsed
1 c. chopped celery
⅓ c. chopped white onion

Steam your cauliflower in a covered pot in a ½ c. of water until soft. Mash with fork and simmer off excess water (or squeeze out excess moisture with cheesecloth). Stir in tahini. 

Cool and stir in salt and horseradish.

Pulse chickpeas with a food processor. 

Stir in celery and onion.

Add in cauliflower mash until desired consistency.

Refrigerate for several hours before serving. 

If you have a sweet spot for any unusual ingredients, I’m sure you could add them in — pickles, mustard, sweet peppers, perhaps? How do you like your “tuna” salad? I’m always up for trying something new! Tell me about your favorite mix-ins or toppings in the comments below. 

Enjoy!

— Funky Crunchy Mama