Mock Tuna Salad with Tempeh

    55 minutes

    This is a vegetarian version of tuna salad which uses tempeh instead of fish. The taste and texture is very similar.

    26 people made this

    Serves: 8 

    • 2 cups vegetable stock
    • 250g tempeh
    • 2 tablespoons soy sauce
    • 2 tablespoons lemon juice
    • 1 clove garlic, minced
    • 1 tablespoon seaweed flakes
    • 1/2 cup minced red onion
    • 1 cup chopped celery
    • 1 cup chopped dill pickles
    • 1/4 cup soy mayonnaise

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat the stock to a light boil over medium-high heat. Add the tempeh to the stock and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
    2. In a small bowl whisk together the soy sauce, lemon juice, garlic and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavours to blend.

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    Reviews in English (24)


    Fantastic! I followed the recipe almost exactly, except used a bit more tempeh and mayo. The taste and texture are convincingly close to the real thing. Perfect for those who like tuna salad but would rather avoid tuna because of mercury, dolphins, overfishing, etc...  -  17 Feb 2008  (Review from Allrecipes USA and Canada)


    this was my first experience with Tempeh (i could only find the 5 grain kind, so that's what i used) and it was delicious! I was sure it was going to be too funky for my 2 and 3 year olds to eat, but i added it to our "tuna" melts and they ate it up! I'm not a vegan, so i just used real mayo, which was just fine. And i didn't have celery, so i added cucumber--great texture! I'm a big believer in eating fermented foods, and now this is a fun addition to my recipe box! thanks for this recipe!!  -  13 Jan 2009  (Review from Allrecipes USA and Canada)


    YUM. Seriously delicious, even without the celery (although the consistency is a bit runny because of that omission. who cares about that!?!?). I also decreased the amount of dill pickle, since I thought a cup was overkill. Next time I'll be adding a little curry, just for kicks. I didn't bother grating the tempeh but just chunked it - it naturally fell apart during the cooking process. I used vegetable bouillon plus water instead of broth and then added cracked pepper at the very end, before I let it sit in the fridge for a couple hours.  -  07 Jul 2008  (Review from Allrecipes USA and Canada)