Each year, around 96 million tonnes of fish are taken from the ocean, with tuna among the most targeted species. As industrial fishing expands, more than 90% of global fish stocks are now either overfished or on the brink of collapse. This World Tuna Day, we’re celebrating fish-free, flavourful alternatives that are better for animals, people, and the planet. These four plant-based dishes have the texture, flavour, and briny tang of tuna – minus the fish.
Chickpea tuna salad
This chickpea tuna salad can be whipped up in just 10 minutes – even less if the ingredients are blended together in a food processor. A popular plant-based alternative, the salad is perfect for picnics and on-the-go meals. The secret ingredient? Chopped nori, which adds a briny, ocean flavour. The salad is versatile too: add your favourite herbs, veggies, or condiments to suit your taste. Find the full recipe here.
Or watch our recipe video here:
Watermelon sashimi
Watermelon? As a tuna alternative? Yes – and it’s delicious! The secret lies in roasting the melon and marinating it overnight in a miso-packed sauce. This gives it a soft, juicy texture that’s surprisingly close to raw tuna, with added umami depth thanks to the miso. Created by Bonnie Chung for Channel 4’s Sunday Brunch, the recipe is simple and requires just a few ingredients. Whether included in a poke bowl with avocado and mango, tucked into sushi rolls, or added to a summer salad, this dish is guaranteed to impress. Keep it chilled for up to three days – if it lasts that long before being eaten!
Sunflower seed tuna
Soaked sunflower seeds blitzed into a rough paste are the main ingredient of this raw dish. With the capers and lemon adding a fishy zing, this fresh and flavourful dish can be used in lettuce wraps or sandwiches. This recipe is not only plant-based but is also nut-free, soya-free, and gluten-free, making it a great option for just about everyone. It’s easy to prepare, super versatile, and ideal for anyone looking for a wholesome lunch upgrade.
Jackfruit tuna salad
This jackfruit tuna salad is creamy, tangy, and seriously satisfying. Jackfruit creates a perfect pulled texture, while white beans add heartiness, and the chopped radishes and pickles give the dish a fresh crunch. A good dollop of vegan mayo brings it all together. Jackfruit is low in calories and packed with fibre, which makes it a great option if you’re after something light but filling. It’s ideal for sandwiches, wraps, lettuce cups, or just scooped onto crackers. If you’re missing the classic tuna salad, this recipe hits the spot.
Find the full recipe on the ProVeg Recipe Database.
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Buy in-store
If you don’t have time or aren’t in the mood to cook, there are plenty of ready-made vegan tuna options. Brands such as Squeaky Bean, Marigold, Omnituna, and Loma Linda offer delicious, flaky, plant-based alternatives that are perfect for quick lunches or snacks. Even big names such as seafood giant John West are getting in on the action, while newcomers Seasogood, BettaFish, and Unfished are shaking things up with bold flavours and realistic textures. You can also find Vegan Green Tuna from Schouten and Garden Gourmet’s version in some supermarkets. Whether you’re after something smoky, spicy, or classic, there’s a plant-based tuna out there to suit your lifestyle.
Try the Veggie Challenge!
Join the ProVeg Veggie Challenge and try eating more plant-based for 30 days. It’s better for your health, better for the planet and better for animals. Get a healthy start with your personal Challenge. We’ll help you along the way with free tips, recipes and support.
Are you ready to make plant-based eating a part of your daily routine? Sign up for the Veggie Challenge and discover even more creative and budget-friendly meal ideas. By taking the challenge, you’ll receive delicious recipes, expert tips, and community support to help you embrace a healthier, more sustainable lifestyle. Let’s make plant-based living easy and enjoyable together!
Emily Styrka
Content Creator and Writer
