Vegan Tuna Salad


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 45 minutes
  • Yield: 1.5 cups (enough for about 2 sandwiches) 1x



  1. Finely chop up the hearts of palm, then place into a fine-meshed sieve and gently rinse under cold water. Transfer to a fresh bowl of water and allow to soak for at least 10 minutes.
  2. While your chopped hearts of palm are soaking, preheat your oven to 350. Line a baking sheet with a silpat.
  3. Once your oven is preheated, gently pour the hearts of palm back into the sieve and drain well. Press down a bit—enough to remove as much water as you can, but not so much that you smash the hearts of palm.
  4. Spread the drained hearts of palm onto the silpat in an even layer and bake for 20-30 minutes, gently stirring them every 10 minutes to release some of the steam, but taking care not to let them brown.
  5. Gently smash up about a half of the hearts of palm with a fork, then transfer the entire contents on the silpat to a large bowl and add in the kelp granules, dill and celery seed. Stir gently to combine, then fold in the celery, then the vegan mayo.
  6. Place the mixture into the refrigerator to chill for an hour or two or overnight to allow all of the flavors to blend, then serve with crackers, or spoon onto a sandwich with a little extra vegan mayo.