Vegan Tuna Mayonnaise

by Edward Daniel
Caption of Vegan Tuna Mayonnaise. Image by Edward Daniel (c).

Vegan Tuna Mayonnaise provides a powerful and healthy alternative using soaked sunflower seeds. What I love about this dish is the sweet paprika and freshly squeezed lemon mixed with the salty seaweed reminiscent of the sea.  This dish provides an amazing sandwich filler and so really easy to put together.

Caption of Vegan Tuna Mayonnaise. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g sunflower seeds
  • 1tbs bladder-wrack seaweed (or use nori/laver if unavailable), dried and ground
  • 2tbs lemon juice
  • 2tsb olive oil
  • ½ tsp sweet paprika
  • ½ tsp turmeric powder
  • ½ tsp salt
  • 1 shallot


  1. Soak the sunflower seeds in filtered water for at least eight hours. Set to one side.
  2. Drain the sunflower seeds. Discard water and place the seeds with seaweed, lemon juice, oil, paprika, turmeric and salt in a high-speed blender.
  3. Finely dice the shallot and add to the mayonnaise.
  4. Place the tuna vegan mayonnaise in sterilised jar and use as needed in the fridge. Keep for up to two weeks (though it will still continue to ferment).


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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