Vegan Tuna

Yes this is a thing! It tastes and has the texture just like tuna! Sooo crazy. It’s great on a sandwich, in a salad or with a Jacket Potato. The secret ingredients are pineapple juice and soy sauce for an umami flavour, plus seaweed for the fish-y flavour.

I wish I was this creative to come up with an original recipe like this, but all the props go out to VeganLovie for this one! I just adjusted it a bit 🙂

Per serve (approx. 6 servings total): 136 kcal // 12g protein • 7g carbs • 5.5g fats


April 11, 2018
: 2
: 10 min
: 20 min
: 30 min
: easy


  • 1 cup (60g) soya chunks (TVP aka Textured Vegetable Protein)
  • 1 piece of dried Kumbu / Kelp, or use 2 tbsp dried wakame
  • 3 cups of water
  • 3 tbsp Pineapple juice
  • 1 tbsp soy sauce or tamari
  • 1 small onions
  • 2 tbsp vegan mayonnaise or kewpie
  • Salt & Pepper
  • 2 tbsp Capers
  • 2 tbsp Mustard
  • 1 tbsp curry powder
  • Optional for an extra kick: 1 tbsp sriracha or wasabi
  • Step 1 Start with boiling the 3 cups of water in a large pot with the kumbu or wakame.
  • Step 2 I bought organic TVP chunks, which were actually already the perfect size, but if you buy very large chunks you might want to blend this with a hand blender or pulse in a food processor to get smaller chunks. It is also important to buy organic soy because the GMO stuff is not so good for you – however if you occasionally eat soy or you cannot find organic TVP then just use the one you can find. Asian stores might stock this too!
  • Step 3 Add the soy chunks to the boiled water and let them rehydrate for 5-10 minutes.
  • Step 4 Drain the water and discard the seaweed. Press out some of the excess liquid of the soy chunks with a fork through a strainer.
  • Step 5 Heat a fry pan over medium heat with some oil and add the soy chunks. Toss and fry until they start to firm up.
  • Step 6 Add the pineapple juice and soy sauce. Fry until all the liquid is absorbed.
  • Step 7 Blitz the chunks (if necessary) otherwise transfer to a bowl and add the remaining ingredients.
  • Step 8 Adjust salt & pepper to taste, or add some chili flakes/sriracha/wasabi to it if you want an extra kick. My secret ingredient is a dash of curry powder, which gives the tuna mayo an unique flavour.


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