Deli-Style Tuna


Serves 4-6, about 3 ½ cups total

For dressing
¾ cup plant-based mayo
1 tablespoon prepared horseradish
2 teaspoons Dijon mustard
Juice of half a lemon (see TIP)
¼ teaspoon fresh cracked pepper
1 tablespoon olive oil
A pinch of coarse sea salt
¼ cup capers, drained
3 green onions, chopped
½ cup celery, minced
2 tablespoons fresh dill, chopped

For the salad
2 cups Good Catch Plant-Based Tuna, approximately 3 pouches with the water in pouch
3 ounces arugula
1 tablespoon olive oil
Juice of half a lemon
A few dashes of fresh cracked pepper
Tomato wedges, for serving


  • In a medium-sized prep bowl, combine all ingredients for the dressing and mix thoroughly.
  • Place the fish-free tuna in a separate medium-sized prep bowl.
  • Pour the dressing over the fish-free tuna, and gently fold to combine.
  • In a third prep bowl, add the arugula. Season with the olive oil, lemon juice and pepper.


  • Roll the lemon on the cutting board with a flat palm before slicing to loosen up the fibers and yield more juice.
  • You can also serve this tuna salad on crackers, in a wrap or tuna melt with your favorite non-dairy cheese.
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