Faux Tuna Salad: gluten-free, soy-free, vegan

We like this on thin rice cakes, cucumbers, chips of all kinds, and Siete tortilla wraps. Makes a good picnic snack or a quick lunch.


  • 1-16oz can quartered artichokes, unseasoned
  • 1/3 cup mayo of choice (we like Follow Your Heart Soy-Free)
  • 1/4 cup dill pickle relish or chopped pickles
  • 1 tbsp mustard, any variety
  • 1 sheet nori, crumbled (optional)
  • Black pepper, to taste


Drain and rinse the artichokes, then chop or shred into small pieces in a medium bowl or storage container. Mix other ingredients into artichokes until well-combined. Season with fresh cracked pepper to taste.


  • Nori is optional but makes it “fishier” and tastes salty.
  • We like pickles a lot. You might prefer less relish.
  • Chopped celery is a nice addition.
  • If you eat onions, you might like to add some.
  • Banana flower works well in place of artichokes, if you have access to them.
  • Stays fresh in the fridge for 4-5 days.

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