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Home » Daniel Fast Compliant » Vegan Tuna Salad

Vegan Tuna Salad

Published: Feb 25, 2022 · Modified: Apr 21, 2022 by Gigi & Sersie

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This Vegan Tuna Salad recipe has become a new favorite! It can be used in so many different ways, from just eating on its own with a fork to making sushi, lettuce wraps, tortilla wraps, big salad, tacos, and everything in between.

side view close up of a mound of vegan tuna salad made with carrots in a white bowl on a wood surface.

I first learned of this tuna salad made from carrots, of all things, from the powerhouse Mr. Joshua Black (aka Urban Black Vegan). He came onto our monthly LIVE show, cook & chat... girls' night in! Check out the replay, and give him a follow on Instagram and Facebook:

If you're in the Philly area, check out his food truck, Flat Belly Veg, where you can enjoy chef Joshua's carrot tuna salad first hand.

This Vegan Tuna Salad is nutrient-packed!

As a licensed nutritionist, I get excited when I find a recipe that is not only delicious but nutrient-packed. What makes this vegan tuna salad superior are the abundance of micronutrients, antioxidants, and phytochemicals.

The main ingredient is carrots, an excellent source of beta carotene—an antioxidant beneficial for eye health, immune system, and maintaining healthy organs like your heart, lungs, and kidneys. The seaweed provides iodine, a mineral not found in abundance in the vegan diet unless you're eating sea vegetables on the regular. The mushroom powder, onions, red bell pepper, and other veggies and herbs you can add elevate this to a status that leaves traditional tuna salad floundering.

Vegan Tuna Salad has 10 key ingredients

  1. Carrots
  2. Red onion
  3. Red bell pepper
  4. Celery
  5. Cucumbers
  6. Pickles and pickle juice
  7. Seaweed (nori)
  8. Fresh herbs (cilantro, dill, parsley)
  9. Mushroom power (optional, but highly recommended)
  10. Easy Vegan Mayo or Best Vegan Mayo
top view close up of vegan tuna salad

I have the mushroom powder as optional, only because I don't want you not to make this if you don't have mushroom powder. But I highly recommend it because it does influence the taste, but also for the nutritional benefits. As a competitive cyclist, I use cordyceps because it may have particular benefits for endurance athletes. But if you want an allrounder mushroom power, check out this Superfood Mushroom blend.

side view close up of a key ingredient in this vegan tuna salad recipe: mushroom powder.

How to Prepare Vegan Tuna Salad

  1. This recipe starts by preparing the carrots. I've made this two ways: using a blender and a juicer. Joshua recommends a juicer, and I agree. The carrots shreds come out dryer than a blender with a nut bag, but if you don't have a juicer, the blender is a great substitute.
    • Juicer method: Put carrots into the juicer. Use the shreds for the recipe. Check out the video below. You'll want to pick out any large chunks and just eat those. For the juice, just drink that on it's own or add some ginger, lemon juice or add an apple after you've removed the carrot shreds though.
    • Blender method: Put chopped carrots into the blender with a little water (about ¼ to ⅓ cup) to help process the carrots. After blending to a shredded consistency, use a nut bag and a large bowl to remove the moisture. Save the juice for drinking or adding to a smoothie.
  2. Combine shredded carrots and all other ingredients into a large bowl and stir well to combine. Salt and pepper to taste. Of course, if you want more tang, add more pickle juice or diced pickle. If you want more fishy flavor, add more seaweed (see Pro Tip below). If you want more oniony flavor, add more red onion or throw in some chopped green onion.
Using a juicer to make the carrot shreds

Pro Tip

Use clean kitchen scissors to "finely chop" the nori seaweed sheet. It's significantly faster, easier and safer than trying to use a knife.

shredded carrots for vegan tuna salad in a stainless steel bowl with other ingredients blurred in the background
This is what shredded carrots should look like
top view of all ingredients-shredded carrots, cilantro, celery, onion, pickle, bell pepper, nori, cucumber and easy vegan may-in a stainless steel mixing bowl with spoon
Combine all ingredients and mix well to combine.

Enjoy this vegan tuna salad on its own or on top of a bed of mixed greens. You can also add it to romaine lettuce for lettuce wraps for a light lunch or dinner. This vegan tuna salad makes a wonderful filling for a sushi roll with brown rice and sliced avocado.

side view close up of vegan tuna salad in a white bowl on a gray surface with crumpled green napkin blurred in the background

We hope you love this oil-free, low fat vegan mayo. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!

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side view close up of a mound of vegan tuna salad made from carrots in a white bowl on wood surface

Vegan Tuna Salad


★★★★★

5 from 1 reviews

  • Author: Gigi & Sersie
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan
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Description

This Vegan Tuna Salad recipe has become a new favorite! It can be used in so many different ways, from just eating on its own with a fork to making sushi, lettuce wraps, tortilla wraps, big salad, tacos, and everything in between.  #vegantunasalad #vegantunarecipe #carrottuna #healthyveganrecipes #flatbellyveg #danielfastrecipes


Ingredients

Units Scale
  • 6 medium carrots (trimmed and peeled)
  • ½ cup chopped red onion
  • ¼ cup chopped bell pepper
  • ⅓ cup chopped celery (about one stalk)
  • 1 Tbsp minced dill pickle
  • 1 Tbsp pickle juice
  • ½ to 1 nori sheet, finely chopped
  • ¼ cup packed fresh herbs (cilantro, dill, parsley-any one, two, or all three)
  • 1 Tbsp mushroom powder (optional, but recommended)
  • ½ batch of Easy Vegan Mayo or full batch of Best Vegan Mayo
  • Salt and pepper to taste

Instructions

This recipe starts by preparing the carrots. I've made this two ways: using a blender and a juicer. Joshua recommends a juicer, and I agree. The carrots shreds come out dryer than a blender with a nut bag, but the blender is a great substitute if you don't have a juicer.

  • Juicer method: Put carrots into the juicer. Use the shreds for the recipe. Check out the video below. You'll want to pick out any large chunks and just eat those. For the juice, just drink that on its own or add some ginger, lemon juice or add an apple after you've removed the carrot shreds, though.
  • Blender method: Put chopped carrots into the blender with a bit of water (about ¼ to ⅓ cup) to help process the carrots. After blending to a shredded consistency, use a nut bag and a large bowl to remove the moisture. Save the juice for drinking or adding to a smoothie.

Combine shredded carrots and all other ingredients into a large bowl and stir well to combine—salt and pepper to taste. Of course, if you want more tang, add more pickle juice or diced pickle. If you want more fishy flavor, add more seaweed. If you want a more oniony taste, add more red onion or throw in some chopped green onion.

Leftovers store well in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.

Notes

  • Prep Time: 20 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Juicer or Blender
  • Cuisine: American

Keywords: vegan tuna salad recipe, vegan tuna salad no chickpeas, tuna salad vegan, carrot tuna salad, carrots, red onion, bell pepper, celery, dill pickle, nori seaweed, cilantro, dill, parsley, easy vegan mayo, healthy vegan recipes, daniel fast recipes, daniel fast compliant, mushroom powder, gluten free, nut free, low fat, no oil, oil free, nutrient dense

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Reader Interactions

Comments

  1. Sara

    February 28, 2022 at 3:02 pm

    I was shocked at how tasty this carrot tuna salad tastes. I enjoyed watching the show and would like to try this with the cashew mayo as well. THANKS!

    ★★★★★

    Reply
    • Gigi & Sersie

      February 28, 2022 at 3:03 pm

      Thanks for your feedback. We're planning to add another mayo recipe with cashews.

      Reply

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