Tuna mayo sandwiches were my favourite growing up! I don’t eat fish anymore so I had to come up with something that resembles tuna and I’ve done just that.

A good mayonnaise is key for a good tuna mayo sandwich… this soya milk mayo really hits the spot and replicates the flavour and consistency very well.

I use chickpeas in this recipe because I love them, they are highly nutritious and when mashed with a fork they resemble tuna pretty well. Here are the recipes for the mayonnaise and the tuna.

Vegan mayo recipe


100g soya milk (other milks don’t work)
150g vegetable oil (sunflower, canola)
1 tbsp white vinegar
1/2 tsp salt
1 tsp dijon mustard (optional)

1. Mix the soya milk, vinegar and salt in a bowl, i use the cup that came with my hand blender because its tall and thin which helps it blend well. Pulse for 10 seconds on low.

2. Then add in 1/3 of the vegetable oil and pulse for 10 seconds until the oil is incorporated.

3. then add in the 2/3 of the oil and pulse again for 10 seconds as you did before.

4. Add the last 3rd of the oil and pulse until the oil is incorporated.. the mayo should have thickened by now, if it hasn’t you can add another 1/3 cup of oil and see if that does the job.

You can keep the mayo in the fridge for up to 1 month if its in an airtight container.


Chickpea Tuna Mayo

(makes 4 big sandwiches)

250g cooked chickpeas (mashed with a fork)
125g vegan mayo
1/3 cup of sweetcorn
1/3 cup black olives (sliced)
1 tbsp nutritional yeast
1-2 tbsp seaweed powder
1 tsp himalayan salt
1 tbsp red onion (optional)
1/2 tsp black pepper

1. Mix everything in a bowl and serve in between your favourite bread!

I hope you enjoy this recipe, the mayo has infinite uses as you know.. potato or pasta salads, in burgers, ‘egg’ mayonnaise sandwiches (which may be the next recipe I publish!)

Un abrazo,

Mike