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–+ servings
A tuna salad sandwich on toast, cut in half on a white plate.

Vegan “Tuna Salad

Easy and quick vegan tuna salad that's mayo-free. Made with white beans and hearts of palm, it's a delicious tuna alternative.
5 from 4 votes
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Course: Main Course, Salad
Cuisine: American
Diet: Vegan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 3 servings
Calories: 185kcal
Author: Linda & Alex
Cost: $8

Equipment

  • 1 food processor

Ingredients

  • 15 ounce Great Northern white beans drained, rinsed, and patted dry
  • 3 large palm hearts coarsely chopped
  • ½ red bell pepper finely chopped
  • 1 large stalk of celery finely chopped
  • ¼ cup red onion finely chopped
  • 2 tablespoon fresh dill minced
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoon Dijon mustard for best results avoid stone ground mustard
  • Ground sea salt and black pepper to taste
US Customary - Metric

Instructions

  • Mash the beans in a medium bowl until they're creamy, but you can still see smaller pieces.
  • Add the chopped palm hearts, bell pepper, onion, celery, dill, 1 teaspoon (more if you like a strong flavor) Old Bay seasoning, 2 tablespoon mustard, and salt and pepper and stir to combine.
  • Enjoy!

Notes

 
Store in an airtight container in the refrigerator for up to 3 days. 
NUTRITION DISCLAIMER

Nutrition

Serving: 1cup | Calories: 185kcal | Carbohydrates: 34g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 771mg | Fiber: 8g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 27mg | Calcium: 121mg | Iron: 5mg
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