Vegan Tuna Salad

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  • Total Time: 1 hrs 20 mins
  • Hands-on Time: 0 hrs 20 mins
  • Makes: 5 servings

The texture and brininess of the artichokes and the seafood flavor of dulse flakes (a sea vegetable) combine to be just as delicious as real tuna salad — without any fake, processed substitutes. Enjoy it on a sandwich, in a lettuce wrap, or as a dip!


  • 2 teaspoons

    Seafood Seas Original Org
  • 2 teaspoons

    Dill weed c/s organic
  • 1 teaspoon Frontier Organic Atlantic Ocean Coast Dulse Leaf Flakes 1 lb

  • 1/4 cup yellow onion

  • 1 can (15-ounces) organic garbanzo beans, drained and rinsed

  • 2 stalks celery

  • 1 can (15-ounces) artichoke hearts, drained but not rinsed

  • 1 teaspoon lemon juice

  • 1/3 cup vegan mayonnaise


    1. In a food processor, pulse onion and celery until very finely chopped.

    2. Add garbanzo beans and artichoke hearts and pulse just until vegetables are combined. You'll want a "chunky," tuna-like texture.

    3. Transfer processed mixture to a large bowl and stir in Seafood Seasoning, dill, lemon juice and vegan mayonnaise. Add dulse flakes if desired.

    4. Chill for one hour and serve.

    1. Serve mock tuna salad on toasted organic whole grain bread with bean sprouts, cucumbers and arugula.2. Fold into lettuce wraps, drizzle lightly with toasted sesame oil and sprinkle with black sesame seeds, scallions and grated carrots.3. Pair with an assortment of rice, nut and bean crackers and crudites.


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