Recipe + Photos by April Viar
Craving a classic tuna sandwich
This Tunaa Fhish Sando brings back all the nostalgic comfort of a deli-style tuna sandwich — creamy, tangy, and perfectly satisfying — without the catch. It’s the kind of simple, hearty lunch you grew up loving, now made entirely plant-based and packed with compassion.
This sandwich delivers everything you want from the original — the ocean-kissed flavor, the crunch of fresh celery and onion, the cool creaminess — but with ingredients that are kinder to animals and the planet. With every bite, you’re reminded that familiar comfort foods can be reimagined to nourish both body and conscience.
The magic happens in the details: a savory broth infused with seaweed and vegan “fish” sauce to flavor the TVP, a rich dressing with lemon, capers, and furikake, and the satisfying texture of a well-built ciabatta sandwich. It’s quick to make, endlessly adaptable, and proof that going vegan doesn’t mean giving up flavor — it means rediscovering it in a more sustainable way.
Why You’ll Love This Recipe
- Bright and fresh. Diced red onion, crisp celery and juicy tomato give this sandwich vibrant crunch, balanced by a creamy, savory filling.
- Deep-flavored and comforting. The mix of miso, vegan “fish” sauce, seaweed and TVP (textured vegetable protein) creates a layered umami profile that hits like a tuna sandwich — without any animal products.
- Quick and versatile. The broth soak for the TVP does much of the flavor work — from there you just mix, stuff your roll and enjoy. Perfect for lunch, casual dinners or when you want a plant-powered twist on a familiar favorite.
Tunaa Fhish Sando
- Total Time: 45 minutes
- Yield: 6 sandwiches 1x
- Diet: Vegan
Description
Craving a classic tuna sandwich but want to keep it cruelty free? This Tunaa Fhish Sando is the answer. It’s light, creamy and has that perfect crunch from red onions and celery. This easy vegan recipe is a great way to enjoy the flavors you love while staying plant based and compassionate.
Ingredients
INGREDIENTS
- 12 oz Bob’s Red Mill TVP
- 6 vegan ciabatta rolls
- 4 celery stalks, sliced
- 1 red onion, diced
- 2 tomatoes, sliced
- 1 head of lettuce, shredded
DRESSING
- 1 cup Vegenaise
- 2 tbsp capers with brine
- 1 small lemon, juiced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp vegan fish sauce
- 2 tbsp sweet pickle relish
- 1 tsp Nori Komi Furikake Japanese Multi-Purpose Seasoning
BROTH
- 1 tsp miso
- 3 cups water
- 1 tbsp vegan fish sauce
- 1 tbsp vegan mushroom sauce
- 1 pack Gimme Certified Vegan Sea Salt Seaweed Snacks, crumbled
Instructions
Combine all the broth ingredients in a stock pot and bring to a rolling boil. Once boiling, add the TVP mix, cover the pot with a lid and remove it from the heat. Allow the mixture to sit for 15 to 20 minutes, letting the broth fully absorb into the TVP.
In a bowl, add all of the dressing ingredients and mix thoroughly until well blended. Set aside.
Pour the TVP and broth mixture into a colander and press down to remove excess liquid. If needed, use your hands to gently squeeze out any excess water.
In a large bowl, combine the TVP, onions, celery and dressing. Stir until all the ingredients are well incorporated.
Now it’s time to assemble your sandwich. Slice open the bread and layer it with fresh lettuce and tomato. Add a generous scoop of the Tunaa Fhish mixture, then close the sandwich and enjoy!
Notes
Nutrition info is approximate.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Handhelds & Sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 410kcal
- Sugar: 4g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 0mg
