Tuna Salad

Tuna Salad

Whether you’ve watched the Seaspiracy documentary or not, you might be aware of how devastating over fishing of the seas is to life on earth. With the current projections the oceans will be virtually fish free by 2048 and that’s just from overfishing. These numbers do not include the harm caused by pollution of micro-plastics to the vast marine life in our oceans. So what can you do? The easiest option – stop consuming and purchasing seafood. There are plenty of alternative options to choose from no matter where you live in the world. For this recipe I used Good-Catch Fishless Tuna from Whole Foods. It’s relatively inexpensive and like tofu, adapts to whatever flavor you add to it. If you don’t have access to this, try using chickpeas or hearts of palm. They are great options. The chickpeas will mash nicely and give a great texture. One can of chickpeas or hearts of palm is equal to one package of “tuna.” If you’re not vegetarian or vegan, simply substituting one meal with a plant-based option can have a massive global impact. It might feel insignificant, but when everyone does it together it can lower global emissions and in this case, save the open seas before it’s too late.

Preparation Time: 10 mins
Servings: 2


1 Package Good Catch Fish-Less Tuna, Chickpeas, or Hearts of Palm

1/4 Vegan Mayo

1 Tsp Nori Seaweed, Finely Ground (optional)

1 Celery Stalk, Sliced

1 Quarter Red Onion, Diced

1/4 Tsp Celery Salt

1 Tsp Lemon Juice

1/2 Tsp Caper Brine (optional)

Salt & Pepper to Taste


Step 1:

In a mixing bowl combine all the ingredients. If using Good Catch fishless tuna, chop the pieces up a little finer. If using chickpeas or hearts of palm, chop or mash into smaller pieces.

Step 2:

Let salad rest in the fridge until ready to serve.