Tempeh of the Sea

Things I love about summertime…
  • The way my kitchen always smells like a juice bar
  • Sleeping with the windows wide open
  • Biting into cool, crisp watermelon slices
  • Mock tuna salads
Things that drive me crazy about summer time…
  • The way my kitchen is always swarming with fruit flies
  • Waking to the sound of chirping birds at 5 am and my cat trying to rip out the screen in order to get to them
  • Biting into mushy watermelon slices
  • Running out of my favorite mock tuna salad
For someone that can’t stand the thought of seafood or the smell of the ocean, I am oddly obsessed with mock tuna salads, especially in summer.  Every time I am at a new restaurant and see a mock tuna salad on the menu I have to try it.  My obsession finally got to the point where I knew it was time to make my own version so I could have it whenever I wanted.  And so I did.

Tempeh of the Sea
Prep time
Total time
Recipe type: Entree
Serves: 4
  • 1 -8 oz package plain tempeh, crumbled
  • ¼ medium red onion, diced
  • 2 green onions, diced
  • 3 celery ribs, diced
  • 3 Tablespoons sweet relish
  • ½ cup cashew mayo (or vegan mayo of your choice)
  • 1 tablespoon spicy brown mustard
  • sea salt and pepper to taste
  1. Crumble tempeh and mix with the red onion, green onion, celery, relish, mayo and brown mustard. Add salt and pepper to taste. Serve cold or grilled.

I used tempeh to replace the “tuna” in this recipe.  (If you are unfamiliar with tempeh, you can read more about it in a previous post here.) Let me tell you that I have eaten this every week for the past six weeks… in cold sandwiches, on top of romaine salads, and grilled in flat bread.  In fact, I have been so busy eating this that I keep forgetting to share the recipe with you.  My apologies.

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  1. Anonymous says

    If you want to keep it totally unprocessed, use garbanzo beans instead of the tempeh…just mash them with a fork to reach a
    “Tuna” look. :)

    • says

      Thanks for the suggestion! Just to clarify, tempeh isn’t “processed” though. Yempeh is cooked soybeans that have been fermented. Garbanzo beans are definitely great in this recipe though! :)

    • says

      You can steam it if you want – this is a great way to cut the “earthy” taste that tempeh can sometimes have. The soybeans are already cooked before they are fermented so tempeh is also fine without cooking or steaming a second time.

  2. says

    I love tempeh tuna salad. I have it in my fridge all summer long too! I also recently started making a raw tuna salad that uses walnuts and carrots as the base…tastes surprising like tuna and super good!

  3. says

    just wait.. today and tomorrow are going to be sizzling! I think i am just going to eat watermelon and ice creams alternatively all day.
    i love tempeh more than tofu. The tofu texture just isnt for me. love the un tuna salad sandwich!
    I could never stand the seafood smell. I would run past the stalls in Pike lace market even before the diet change.

    • says

      I love your plan – watermelon and ice cream sound wonderful right now! And I completely have the same experience at Pike Place! Hope you stay cool this weekend!

  4. Sarah says

    I love this recipe and will definitely be making it again! I read lots of food blogs, but yours is the only one that I consistently make (and re-make) meals from…they are so simple, use ingredients that I actually have on hand, and are so yummy. Great work!

  5. says

    Oh, holy moly. This stuff is AMAZING. I made it to take for lunch tomorrow, but after taste-testing it, I decided to have it for dinner tonight AND lunch tomorrow.

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