Vegan “Tuna” Salad

Oh do I have a treat for you today! It’s not a fresh batch of gluten-free doughnuts, vegan cake, or a fun green smoothie, it’s tuna… vegan style.

Before you go thinking that this recipe may be a bit too granola for you, I urge you to check out the ingredients list. Everything is easy to find and the recipe couldn’t be simpler to prepare.

Vegan tuna salad will change the way you do lunch, I swear!

So, make a plan to soak sunflower seeds this weekend, make it your mission to pack these tuna collard wraps in your lunch next week, and be sure to bring a couple of extra wraps for your colleagues so you can convert them, too.

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5.0 from 3 reviews
Vegan "Tuna" Salad
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups, 8 servings
This vegan tuna salad is made with sunflower seeds and dulse making it high in zinc, enzymes and protein!
Tuna salad
  • 2 cups sunflower kernels, soaked 24 hours
  • ¼ cup pickle juice
  • ¼ cup lemon juice
  • ¼ teaspoon himalayan rock salt
  • ½ cup yellow or white onion, minced
  • ½ cup celery, minced
  • ¼ cup parsley, minced
  • ¼ cup fresh dill, minced
  • 2 tablespoon dulse flakes *see note
  • 8 collard leaves
  • 4 pickles, sliced
  • 1 carrot, cut matchstick
  1. Drain and rinse sunflower seeds.
  2. Place seeds, pickle juice, lemon juice, and salt in the bowl of your food processor. Pulse 10-15 times until seeds are broken up.
  3. Drop mixture into a bowl and add remaining ingredients.
  4. Mix with a large spoon until incorporated.
  5. Wrap in collard leaves with carrot sticks and sliced pickle. To make collard wrap, lay chard leaves face down so that the stem is visible. Run a small knife along the stem to remove the bulk of it, but not so much that the full leaf separates. Divide the tuna mix and place on each leaf. Roll the leaf tightly [be gentle!] and cut down the middle. 1 large leaf will make 4 wraps. Or, you could use romaine wraps, too.
If you can’t find dulse flakes, dulse chips could work as well. Just rip apart and grind in your coffee grinder to create flakes. You can find dulse in the ethnic isle at many grocery stores, at Asian food markets and many health food stores.

What is your favorite healthy lunch recipe?

In addition to my new-found love of vegan tuna salad, I also enjoy packing chicken patties, pasta salad,  or fresh grain salads in my office lunches. They’re quick, don’t need to be microwaved, and always seem to make the ladies in the office a tad envious!

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  1. P.s I didn’t have dukes flakes but I had the dehydrated seaweed that you use for miso soup and I added that to the sunflower mix in the processor and it softened up and worked a treat :)

  2. I just made this so night and I have to say I was blown away! Not only was it easy and simple to follow it actually tasted damn good! I was a bit skeptical at first because I’ve never been a fan of the mock seafood for vegans but this actually was not all that over powering on my taste buds and the smell was bearable. I used to be an avid lover of tuna salad and this is a winner! Will definitely be making this again. Thank you so much for your wonderful and delicious recipe :)

  3. I just tried this recipe and it didn’t quite work for me. The flavor was off – maybe my Dulse flakes were old? The texture was weird too – kind of watery. But I like the idea and am will to try again, perhaps with nori.

    • Hi Christine – I’m sorry that it didn’t work all that well for you. That’s a total bummer. Were they fresh flakes? Or had they been sitting in your pantry for quite some time? Did you soak the seeds and drain?

  4. I just made these and love it!!! 5 stars and so easy to make, just remember to soak your seeds the night before and you are good to go!

    • I’m so happy that you liked the recipe, Jessica! Thanks for reporting back :)

  5. I tried this out– absolutely love it! Very refreshing, light, and reminiscent of tuna salad…

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