Vegan Foods

Vegan seafood recipes, from Mediterranean salad to tuna fondant

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Industrial fishing practices pull large numbers of tuna out of the sea, damaging the oceans and the communities that depend on them. But that’s not all: tuna are often fished with a longline, a technique that attaches baited hooks to a single line at regular intervals. Hundreds of thousands of hooks can be attached to a single line. The practice is considered inhumane by some due to the fact that other animals like turtles, dolphins and sharks can also be snagged and killed.

These recipes based on vegetable tuna from Good catch are the perfect way to savor “tuna” without the guilt. The brand uses a blend of six plants to mimic the taste, with flavors such as Mediterranean, Oil & Herbs, and Natural in Water.

Food blogger Maria Koutsogiannis from @foodbymaria has created these three recipes that will change your Meatless Mondays for good.

Easy Vegan Mediterranean Tuna Salad

This salad is packed with vegetables, perfect for a crispy summer salad

(Good tuna fishing)

Makes: 4 servings


For the salad:

300-450g of cooked rice

For the butternut squash:

615g butternut squash, large cube

2 tablespoons of olives

1 tbsp onion powder

1 tablespoon of garlic powder

1 teaspoon of salt

½ tsp of pepper

For the kale:

1 bunch of kale, finely chopped

1 teaspoon of salt

½ pepper

Juice of half a lemon

For the cucumber:

1 cucumber, thinly sliced ​​into round slices

1 tablespoon of olive oil

Juice of half a lemon or 3 tablespoons of apple cider vinegar *

1 tablespoon of dry dill spice

1 teaspoon of salt

½ pepper

For the radish:

Small bunch of radishes, sliced ​​into thin round slices

1 tablespoon of olive oil

Juice of half a lemon or 3 tablespoons of apple cider vinegar *

1 tablespoon of dry dill spice

1 teaspoon of salt

½ pepper

For the tuna:

2 sachets of Good Catch Tuna – Oil and herbs

1 tablespoon of dry dill spice

1 tablespoon of olive oil

60 g pitted green and black olives, chopped

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of salt

½ pepper

Juice of half a lemon or 3 tablespoons of caper juice


1. Preheat the oven to 200 ° C and line a baking sheet with parchment paper.

2. In a large bowl, combine all of your butternut squash ingredients and place them on the baking sheet. Bake for about 30 minutes or until golden, buttered and perfect.

3. While your butternut squash is cooking, prepare your mixture of kale, cucumber, radish and tuna.

4. For the tuna, simply add all of your ingredients to a medium bowl and stir vigorously until combined. Let stand and mix while you prepare the rest of your ingredients.

5. For the kale, add your ingredients to a large bowl and massage aggressively until your cabbage is shiny, softer but still crunchy. I promise you this is a game changer for your kale game.

6. For the cucumber and radish, simply add the ingredients for them (in separate bowls) and stir until combined. Put aside.

7. Take the butternut squash out of the oven and start assembling your little food bowls. I assembled it in this order: butternut squash, kale, radish, cucumber, rice, and tuna.

Melted tuna

Like the real thing, but better

(Good tuna fishing)

Makes: 3 servings


2 bags of Good Catch Foods vegan tuna

6 tablespoons of vegan mayo

3 tablespoons of lemon

2 tablespoons of olive oil

Salt and pepper to taste

3 tablespoons of jalapeños, soaked in brine, squeezed and finely chopped

1 tablespoon of jalapeño brine juice

3 tablespoons capers, soaked in brine, squeezed to remove excess liquid

3 tablespoons dill pickle, finely chopped

15 g red onion, finely chopped

1 stalk of celery, finely chopped

1 teaspoon of chili flakes

6 pieces of marbled rye bread

6 slices of vegan cheese of your choice


For the tuna:

1. In a large bowl, combine all the ingredients, stir lightly and place in the refrigerator overnight. Cover with waxed paper.

For the tuna fondant:

1. Generously butter both sides of your rye bread. Place two pieces on a hot pan and cook over medium heat for about 1 minute or until golden brown. Turn the bread over and pour 3-4 large tablespoons of your tuna mixture on one side of the bread. Place your vegan cheese on top and cover with the other side of the bread. Using a spatula, exert light pressure on the sandwich. Bake for about 2 minutes, then flip and repeat as the cheese is melted and the sandwich has flattened and stays in place.

2. To serve, cut in half and enjoy with fries, a salad or on its own. This fondant will change your life, it’s so good!

Tuna and lemon pasta

This protein-rich pasta contains just six ingredients

(Good tuna fishing)


2 portions of pasta of your choice – cooked – I went with spaghetti

60 ml reserved pasta water

2 tablespoons of olive oil

3 large cloves of garlic, pressed

1 packet of Good Catch Foods tuna (I always use naked in water)

Juice of half a large lemon

15g fresh parsley


1. Cook the desired amount of pasta in well-salted boiling water. Follow the directions on the pasta package for cooking time. But be careful, you must not overcook your pasta. Make sure it’s al dente.

2. Heat a medium-sized frying pan over medium-low heat for 20 to 30 seconds. Add your olive oil and let the olive oil heat for about 15 seconds before adding your garlic.

3. Cook your garlic for about 3-4 minutes, or until your house is completely fragrant and the garlic has turned more golden.

4. Increase your heat to high and add your tuna, using a fork, separate the tuna into smaller pieces. Cook for 4 minutes and stir often to avoid scorching. You can now add your lemon.

5. Stir the mixture well, you will notice that small bubbles start to develop on the sides of this pan. This is when you want to lower the heat to a minimum and add your pasta. Using tongs, stir the dish well and increase the heat to medium while adding the reserved cooking water.

6. Cook for about 2 minutes before adding your parsley.

7. Serve hot with garlic bread and your favorite vegetables.

Notes: You can also add ingredients like:

  • Vegan butter – when you add olive oil.
  • White wine – before adding the pasta to the pan – ideal for deglazing the pan. I highly suggest doing this if you are looking to spice up this recipe even more.
  • Capers – when you add your garlic.
  • Nutritional yeast – when you add your pasta and seasonings to the pan.

For more plant-based tuna recipes, visit the Good Catch website, here.