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Substitutes for Tuna in Salads & Sandwiches

7 Best Substitutes for Tuna

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Missing canned tuna for your salads or sandwiches? These seven substitutes cover seafood and vegan options, balancing flaky texture, protein, and flavor. From canned salmon to jackfruit and chickpeas with seaweed, find the ideal swap for your dishes.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Kitchen Tips, Substitutes
Cuisine: Various
Ingredients Method Notes

Ingredients
  

  • 1 cup Canned Salmon Use 1:1 by volume as a direct substitute with similar flaky texture and richer fish
  • 1 cup Canned Sardines Use 1:1 by volume, drain well and mash lightly to distribute stronger, oilier flavor
  • 1 cup Jackfruit (Canned, Drained) Use 1:1 by volume; drain and shred, heavily season to mimic flaky texture and umami
  • 1 cup Chickpeas + Seaweed Mash 1 cup cooked chickpeas with 1 tablespoon finely chopped seaweed to recreate protein and
  • 1 cup Firm Tofu (Pressed, Crumbled) Use 1:1 by volume; press tofu 15-30 minutes then crumble, add seasoning for depth
  • 1 cup Hearts of Palm (Shredded) Use 1:1 by volume; drain and shred to mimic flaky texture without protein
  • 1 cup Smoked Mackerel Use 1:1 by volume; flake and add near end of cooking for smoky,

Method
 

  1. Choose your substitute based on dish type: canned salmon or chickpeas + seaweed for cold salads, jackfruit for vegan flaky texture, hearts of palm for texture only, smoked mackerel for cooked dishes.
  2. Prep the substitute: drain canned fish, press and crumble tofu, mash chickpeas with seaweed, shred or flake as needed.
  3. Apply the substitution at a 1:1 volume ratio, adjusting seasoning with soy sauce, lemon, seaweed flakes, or miso to boost umami and saltiness.
  4. Incorporate the substitute into your recipe, mixing thoroughly to combine flavors and textures.
  5. Taste and adjust seasoning or texture if needed before serving or cooking further.

Notes

  • Drain canned fish substitutes well to avoid excess liquid in recipes.
  • Plant-based substitutes require additional seasoning like soy sauce or seaweed for umami.
  • Smoked mackerel is best suited for cooked dishes due to its strong smoky flavor.

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