This simple recipe is a great plant based alternative to tuna. It is quick and easy to make and, as it is made from chickpeas, has a fairly high protein content.
I was initially quite skeptical about making this when the trend hit as tuna was something I really enjoyed before going vegan and I just could not imagine this being very good. When I did finally bite the bullet and create my own version I actually surpised myself with how tasty I had managed to make it! Although it isn’t exactly the same, it definitely has a hint of tuna because of the salty brine and the texture replicates the real thing well. It definitely qualifies as a decent and very tasty alternative!
You could experiment with this recipe and add your own twist to it if desired by using additional chopped vegetables like cucumber, red onion etc.
It works really well in salads, sandwiches and on jacket potatoes! I have noted the serving size to be two to three as this depends on how generous you are with helpings and what you are having the chuna with. For another plant based fish recipe, check out my Vegan Smoked Salmon which you can find here.