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If you’re looking for a protein-packed, flavourful, and completely plant-based alternative to the classic tuna salad, look no further than this Red Lentil “Tuna” Salad. Made with red lentils and infused with tangy capers, spicy jelapeno, fresh dill, and creamy tahini, this salad offers all the comforting nostalgia of tuna salad without any of the fish. Wrapped up in wrap with crispy lettuce and cool cucumber slices, it’s a perfect lunchbox staple, a picnic favorite, or a refreshing summer meal.

Why You’ll Love This Red Lentil “Tuna” Salad

Plant-Based & Wholesome: Made entirely from plants, this recipe is packed with fibre, protein, and healthy fats.
Simple Ingredients: You likely already have most of these ingredients in your pantry.
Meal-Prep Friendly: Make a batch and enjoy it throughout the week in wraps, sandwiches, or on crackers.
Delicious Texture: The red lentils provide a soft yet slightly textured base that mimics traditional tuna salad surprisingly well.
Customisable: Adjust the seasonings or mix-ins to match your mood or what’s in your fridge.

Ingredients you’ll need

Red lentils. Cooked red lentils are soft and tender, creating the ideal texture for this “tuna” salad. They’re a great source of protein, iron, and fibre, making them a nutritious base.

Tahini. Tahini adds a creamy, slightly nutty base that mimics the richness of mayonnaise but in a lighter, dairy-free way.

Dijon Mustard & Lemon Juice. These add tanginess and brightness that balance the creaminess of the tahini.

Olive oil. A drizzle of olive oil enhances the mouthfeel and rounds out the flavours.

Paprika & Garlic Powder. For depth and a hint of warmth, paprika and garlic powder give this salad that savoury boost.

Capers. These briny, tangy little gems offer a seafood-like element, reinforcing the “tuna” vibe in the most flavourful way.

Jelapeno. Finelly chopped pickled jelapeno slices add a little spicy kick to the salad.

Red Onion & Fresh Dill. Finely chopped red onion gives a bit of crunch and sharpness, while dill adds an aromatic, herbaceous freshness that elevates the whole dish.

Serving Suggestions for Red Lentil “Tuna” Salad

In a Wrap: Use whole-grain, gluten-free, or spinach wraps. Add crunchy lettuce and thin cucumber slices for a refreshing crunch.
As a Sandwich: Pile it high on toasted sourdough or a soft roll with tomato and avocado.
With Crackers or Veggie Sticks: A great option for a snack or light lunch.
On a Salad Bowl: Spoon over a bed of greens with cherry tomatoes, radishes, and a drizzle of balsamic glaze.

Customisations & Variations

Add-ins:

Chopped celery for an extra crunch.
Grated carrot for a slightly sweet flavour and more texture.
Pickles or pickle juice for extra zing.
Nori flakes or kelp granules for more of a sea-inspired flavour.

Tahini Substitutes:

Vegan mayo if you’re looking for a more traditional feel.
Cashew cream for extra richness.

Herb Variations:

Swap dill with parsley or chives for a different herbal note.

Storage Tips

Refrigeration: Store the Red Lentil “Tuna” Salad in an airtight container in the fridge for up to 4–5 days.
Meal Prep Friendly: You can cook the lentils ahead of time and mix the salad fresh, or prepare the whole salad and portion it out.
Avoid Freezing: The texture of lentils and fresh herbs can degrade with freezing, so it’s best to enjoy this one fresh from the fridge.

FAQs: Vegan Lentil “Tuna” Salad

Can I use green or brown lentils instead of red?

You can, but red lentils work best for the “tuna” texture as they soften significantly when cooked. Green or brown lentils will hold their shape more and result in a chunkier texture. If you prefer a more textured salad, green or brown lentils can work, but mash them slightly for better consistency.

Can I make this Red Lentil “Tuna” Salad oil-free?

Absolutely. You can leave out the olive oil and increase the tahini slightly for creaminess. If it feels too thick, thin it with a teaspoon or two of water or lemon juice.

Is this gluten-free?

Yes! The salad itself is naturally gluten-free. Just be sure to use gluten-free wraps or bread when serving.

How long does it keep in the fridge?

The salad will stay fresh for up to 5 days in an airtight container in the fridge. It’s a perfect meal-prep option.

What else can I serve this Red Lentil “Tuna” Salad with?

Aside from wraps, try spooning the salad into halved avocados, scooping it over baked sweet potatoes, or layering it in lettuce cups for a low-carb option.

Can I omit the capers?

You can, but they add a lot of character. If you don’t like capers, try finely chopped pickles or olives for a similar briny kick.

Can I use other herbs instead of dill?

Yes! Parsley, basil, chives, or tarragon can all add a fresh twist. Dill adds that distinct “classic deli salad” note, but the dish is flexible.

Does it taste like tuna?

It doesn’t taste exactly like tuna, but it captures the essence of tuna salad—savory, creamy, tangy, and herbaceous—without the fish. The combination of capers, onion, dill, and Dijon adds a briny and familiar flavour that will satisfy cravings for the original.

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Loaded Roasted Sweet Potato

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Quinoa and White Bean salad

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