Vegan Substitutes for Tuna
What are the Dangers of Eating Tuna?
Yes, regular tuna is delicious! Here I agree with you. But is it worth your health and the health of your family? For example, 85 g of albacore tuna or yellowfin tuna contains 30.43 mcg of mercury, and 85 g of big-eyed tuna contains 58.57 mcg.
Still delicious? I’m not very good at it. After all, it’s not a secret for anyone that mercury is almost impossible to remove from the body, but its excess is responsible for a bunch of chronic diseases, including mental ones. By the way, if your plans include pregnancy, then the US Food and Drug Administration recommends that you stop using tuna two years before this joyful event and in no case do not use it more than once a week.
If you regularly eat fish, your body accumulates approximately 11,000 particles of microplastics per year. By the way, this is European data, and they cover both sea and river fish. This article in the Guardian tells us that our entire planet is polluted by microplastics – “from the rivers and lakes of Great Britain and the underground waters of America to the Yangtze River in China and the coast of Spain.”
How to Substitute Tuna on a Vegan Diet
It is for these reasons that I decided to change my taste habits and enjoy only vegan tuna! I will use chickpeas to make vegan tuna substitutes, and nori algae will do a great job of giving it a “fishy” flavor. This is a delicious, vegan tuna recipe and my absolute favorite. Great for a restaurant-quality lunch – be sure to try it! A quick, satisfying, and delicious vegan recipe from the ingredients available!
How to Make Vegan Tuna
Vegan tuna is a delicious canned tuna mimic that is easy to make at home. Such an appetizer is made from seaweed and chickpeas. Serve with bread, crackers, or chips.
What Is Vegan Tuna Made of
- Capers – 1-2 Art. spoons
- Onions – 1/2 Pieces
- Cucumber – 1 Piece (salted)
- Nori – 1 Piece (sheet)
- Chickpeas – 200 Grams (canned)
- Soy sauce – 1-3 tbsp. spoons
- Lean mayonnaise – 1-2 tbsp. spoons
- Salt – 1 Pinch
- Smoked paprika – To taste
- Ground black pepper – To taste
- White Wine Vinegar – 2-3 Tbsp spoons
- Seasoning for fish – To taste
How to Make Vegan Tuna Fish
- Knead the chickpeas with a fork.
- Cut the onion into small cubes, add the vinegar, leave it alone for ten to fifteen minutes.
- Finely chop the pickled cucumber and capers.
- Cut the algae.
- Mix all the ingredients, add the fish seasoning, salt, pepper and paprika. Season with soy sauce and lean mayonnaise.
Vegan Tuna Sandwich
- 1 tin can of chickpeas
- 2 small pickles
- 1-2 stalks of celery
- 1 small purple onion
- White (wine, apple) vinegar for onion marinade
- 1-2 tomatoes
- 1-2 sheets of nori seaweed
- 4 slices of sandwich bread
- 1 tablespoon Dijon mustard
- 2-3 tablespoons of lean mayonnaise
- Salt and pepper to taste
- Lettuce leaf (optional)
Simple Vegan Sandwiches
- Using a potato crush or a fork, mash the chickpea pieces until smooth.
- Cut pickles, celery, half an onion, and one tomato into small pieces.
- Cut the other half of the onion into thin half-rings.
- Add 1-2 tablespoons of vinegar to half rings of onions and leave to marinate for about 10-15 minutes. You can do the same with small onion chunks to remove the harsh onion flavor (optional).
- Cut the second tomato into rings.
- Brown the bread in a toaster, frying pan, or oven.
- Cut nori algae into small pieces with scissors or chop up by hand.
- Stir together chickpeas, nori, pickles, celery, chopped onion, and tomato.
- Add mayonnaise, Dijon mustard, salt, and pepper to taste.
- Place the lettuce on top of the sandwich bread. Top with the cooked chickpea and vegetable salad, chopped tomatoes, and onions.
Your vegan fish food is ready!
Vegan Tuna Salad
- Vegan tuna – 1 can
- Cherry tomatoes – 5-6 pcs.
- Chicken egg – 2 pcs.
- White onion – 1 pc.
- Large cucumber – 1 pc.
- Olive oil – 2 tbsp.
- Leaf salad – 100 g
- Parsley – a couple of twigs
- Salt to taste
- Ground black pepper – to taste
How to Make Vegan Tuna Salad
- Prepare all the food you need to prepare the tuna vegetable salad. Wash the vegetables, dry. Boil eggs for 8 minutes, immediately cool in cold water.
- Put clean lettuce leaves in a convenient bowl, season with olive oil, salt, and pepper, stir.
- Place the lettuce leaves on a serving platter.
- Place the tuna in the center.
- Chop the cherry tomatoes, place them on the salad.
- Cut the cucumber next, add to the salad.
- Carefully cut the egg into quarters, place on the salad, drizzle a little olive oil over it, season with salt and pepper. Decorate with parsley leaves.
- Sprinkle sweet white onion slices over the top of the salad.
- Serve the delicious, light, and healthy tuna vegetable salad immediately after cooking.
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