clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
side view close up of a mound of vegan tuna salad made from carrots in a white bowl on wood surface

Vegan Tuna Salad

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


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


Units Scale
  • 6 medium carrots (trimmed and peeled)
  • 1/2 cup chopped red onion
  • 1/4 cup chopped bell pepper
  • 1/3 cup chopped celery (about one stalk)
  • 1 Tbsp minced dill pickle
  • 1 Tbsp pickle juice
  • 1/2 to 1 nori sheet, finely chopped
  • 1/4 cup packed fresh herbs (cilantro, dill, parsley-any one, two, or all three)
  • 1 Tbsp mushroom powder (optional, but recommended)
  • 1/2 batch of Easy Vegan Mayo or full batch of Best Vegan Mayo
  • Salt and pepper to taste


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 1/4 to 1/3 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.


  • 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