I made this vegan tuna salad from chopped hearts of palm! This easy tuna salad is a great vegan seafood recipe that uses canned hearts of palm instead of fish. Create this delicious fish-free sandwich or serve in lettuce or in a wrap.
There are lots of recipes for chickpea tuna salad. I am a huge fan of chickpea vegan tuna, and love the taste and texture of fork-smashed chickpeas. However, every now and then, I want something that tastes a little more delicate and flaky, and this version hits the spot.
Vegan Tuna Salad Using Hearts of Palm
Although chickpea tuna salad is amazing, this version is great for a more delicate version. This requires a bit more time, but can be made ahead and chilled overnight for a great lunch the following day. Serve it on a fluffy, light bread or even in lettuce wraps. Either way, it’s a fun vegan seafood option that uses a different plant-based ingredient to create a vegan tuna salad recipe.
In this vegan tuna recipe, I’ve used the following ingredients to mimic a fish-free version of tuna salad:
Canned hearts of palm: These are similar to canned artichoke hearts, but have a more delicate texture and milder flavor. I eat them both raw or baked, and they are a great vegan seafood ingredient! I’ve rinsed the canned hearts of palm here to remove the tangy canned brine, then baked them to develop a delicate but sturdy texture.
Kelp granules: These are a type of dried seaweed that’s made by harvesting and drying various types of kelp, such as kombu or wakame, and then grinding them into small granules. They add some fishy and umami flavor to this vegan tuna salad. It’s also a great source of iodine!
Dried dill: The flavor of dried dill is deeply herbaceous and fresh. Its complex flavor is used in traditional tuna salads, and adds the same quality to this vegan tuna recipe.
Celery seed: This seed has a strong flavor reminiscent of fresh celery, with a bitterness towards the end. This comes from a chemical compound called apiole, which is found in high concentrations in the seeds.
Celery: Slice it thin or thick—whichever way you like! This is going to add a contrasting crunch, and an element of freshness. It also works well with the celery seed.
Vegan Hearts of Palm Vegan Tuna Salad
This is a nicely textured, flavorful and rich alternative to tuna or chickpea tuna salad, and is quick and easy to whip up. The chopped celery and celery seed taste amazing together here and are perfectly rounded out with a touch of dried dill, while the kelp granules give it the right amount of faux fishiness and subtle saltiness. This makes and easy, versatile and rich filling for sandwiches or wraps. It’s perfect for Spring or Summer!
More Ways to Enjoy to Use Hearts of Palm
Hearts of palm is a great vegan seafood ingredient. It’s neutral taste and flaky texture makes it perfect for a variety of applications. Be sure to check the label on the can to ensure the brand uses sustainable and ethical harvesting practices.
- These Crispy Hearts of Palm Tacos are a perfectly light and crunchy vegan fish taco. Use fresh herbs and cabbage for a delicious taco!
- Make this Vegan Lobster Roll with hearts of palm. I use fresh herbs and vegan mayo to create a lobster-free roll. Be sure to slather your buns with vegan butter and toast them up for an indulgent summer dish.
- In this Crispy Vegan Fish Sandwich, I use hearts of palm which are smashed, then have a bit of nori added to them. They are breaded and air-fried for a mind-blowing crispy vegan fish sandwich!
- These Vegan Crab Cakes are a perfect vegan brunch item made with hearts of palm. They are super flaky with a perfect crispy crust!
- Make this Crispy Beer-Battered Vegan Fish for a vegan seafood feast! Fresh homemade pickles and slaw balance out the richness of the battered vegan fish sticks!
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This vegan tuna salad is made from chopped hearts of palm, which create a flaky and delicate texture for sandwiches or wraps. This easy tuna salad is a great vegan seafood recipe that uses canned hearts of palm instead of fish to create a delicious fish-free sandwich!
- 14 oz. can of Organic Hearts of Palm
- 1/2 tsp kelp granules
- 1/2 tsp dried dill
- 1/4 tsp celery seed
- 2–3 TB celery, thinly sliced
- 2 TB Vegenaise
- 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.
- While your chopped hearts of palm are soaking, preheat your oven to 350. Line a baking sheet with a silpat.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baked
- Cuisine: American
Keywords: vegan tuna salad recipe, vegan tuna salad no chickpeas, vegan tuna recipe, tuna vegan, vegetarian tuna, vegan tuna, tuna substitute