01
Mackerel Fish
10.0best for dressing1 can : 1 can
Oily and rich like tuna; swap canned mackerel into salads and melts
10.0
tuna substitute
for dressing.
Dressing applications turn tuna into the body of the dressing itself — tonnato thinned with lemon, vitello-style drizzles, anchovy-tuna Caesar variants. Coating cling on greens depends on emulsion stability at room temp and pulp suspension over 30 minutes. The lens is taste-as-served plus visual cling. Substitutes ranked by oil content (anchors emulsion 1:2 oil-to-fish), mash texture (smooth blend coats versus grainy chunks), and savor backbone — without enough umami the dressing reads like seasoned mayo.
top substitutes
adjustment for dressing
Canned mackerel 1:1 can blends into a punchy dressing — 13% fat anchors a 1:1 oil-to-fish ratio without breaking. Lemon, capers, garlic, parsley round it. Coats kale and bitter greens cleanly thanks to fat-emulsion stability. Holds 24 hours refrigerated; reads stronger than tuna by half a notch.
02
Sardine Fish
10.0best for dressing1 can : 1 can
Stronger oily flavor; mash into tuna-salad style sandwiches or pasta
10.0
adjustment for dressing
Sardines 1:1 can blend into intensely savory dressings — pair with anchovies-not-Caesar style. Strong flavor means 1 tbsp dressing per salad serving, not 3. Cut salt; sardines pre-load 250mg sodium. Bones blend invisibly with soft-canned. Holds emulsion 4 hours room temp; refrigerate longer.
03
Whitefish Fish
10.0best for dressing1 can : 1 can
Smoked whitefish salad mimics canned tuna salad; flake and dress with mayo
10.0
adjustment for dressing
Smoked whitefish 1:1 can makes a smoky dressing — blend with sour cream, lemon, dill, capers. Lean (around 6% fat) so add 2 tbsp olive oil per cup blended for emulsion stability. Coats romaine and crisp lettuces; doesn't hold up on tender greens (weighs them down).
show 8 more substitutes
04
Trout Fish
10.01 can : 1 can
Canned or smoked trout flakes like tuna; milder pink flesh for sandwiches
10.0
adjustment for this dish
Canned trout 1:1 can blends into a milder, more tuna-adjacent dressing. 7% fat anchors emulsion at 1:2 oil-to-fish. Smoked trout shifts to bagel-shop dill-cream territory. Coats greens for 30 minutes without weeping. Pair with cucumber, dill, lemon zest, optional crème fraîche.
05
Shrimp
10.01 lb : 1 lb
Firm texture; works in stir-fries and salads
10.0
adjustment for this dish
Cooked shrimp 1:1 lb blends into seafood dressings — bisque-derived or thousand-island shrimp variants. Lean (around 1% fat) so add 3 tbsp olive oil plus 1 tbsp mayo per cup blended. Glutamate-rich, no real fish-oil note. Coats iceberg or romaine well; holds emulsion 2 hours at room temp.
06
Salmon
10.01 lb : 1 lb
Rich fish, works fresh or canned
10.0
adjustment for this dish
Salmon at 1:1 lb blends into a Scandinavian-style dressing — fat (11%) anchors a smooth 1:1.5 oil-to-fish emulsion. Smoked salmon shifts toward bagel-shop cream-cheese territory. Pair with dill, lemon, horseradish, capers. Coats greens and grain bowls; holds 24 hours refrigerated covered.
07
Chickpeas
3.31 1/2 cup : 1 cup
Mashed chickpea salad instead of tuna
3.3
adjustment for this dish
Chickpeas 1.5:1 cup blend into vegan tuna-dressing — purée with 4 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp capers, 1 tsp kelp powder per cup. Starch anchors emulsion 4 hours room temp. Coats greens and grain bowls evenly; add 1 tsp Dijon for extra emulsion stability.
08
Tofu
3.314 oz : 12 oz
Crumble for tuna salad texture
3.3
adjustment for this dish
Silken tofu 14:12 oz blends into ultra-creamy dressings — purée with 3 tbsp lemon, 2 tbsp olive oil, 1 tsp Dijon, 1 tsp kelp granules per 14 oz block. Smooth as mayo, no oil break. Holds 5 days refrigerated. Vegan-Caesar territory; excellent on hearty greens like kale or romaine.
09
Tempeh
3.31 cup : 1 cup
Crumble and season for vegan tuna filling
3.3
10
Swordfish Fish
10.01:1
Dense meaty steak fish; grill or broil thick-cut, very similar texture and mild flavor
10.0
11
Jackfruit
3.31 can : 1 can
Shred young jackfruit for plant-based tuna
3.3