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Tunut Salad "Vegan"

This delicious Vegan alternative to tuna fish is made with garbanzo beans, almonds, and hazelnuts with Veganaise and Aji Nori Furikake seasoning.

Equipment Needed

Food processor



Rubber Spatula


2 can garbanzo beans

1/4 cup 1/4” diced Celery

1/4 cup 1/4” diced Carrot

1/8 cup of chopped Green Onions

1/4 cup of 1/4” diced Tomato (no seeds)

1/4 cup toasted Almonds (unsalted)

1/4 cup toasted Hazelnuts (unsalted)

2 TBL. chopped Dill

2 Tbl. chopped Parsley

1-2 TBL Lemon Zest (this is the outer yellow part of the skin which is chopped fine)

Mayonnaise or Veganaise to desired consistency and taste

1/8 cup sweet Pickle Relish or to taste

Mustard to taste (Optional)

Salt and Pepper to taste

Aji Nori Furikake (seaweeds, b&w sesame seeds, salt, sugar, soy protein)


Process the garbanzo beans in food processor until flakey, not paste, remove and put in the bowl.

Process the nut in the food processor until chopped and consistent, but again not to paste, remove, put in the bowl.

Dice the carrots, celery and tomatoes, chop the green onions and add to the bowl.

Chop the fresh herbs and lemon zest, add to the bowl.

Mix all the ingredients in the bowl, add the mayo or/ veganaise), mustard, chopped herbs, relish and then season with the salt, pepper and Aji Nori Furikake.

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