01
Swordfish Fish
10.01:1
Dense meaty steak fish; grill or broil thick-cut, very similar texture and mild flavor
10.0
tuna substitute
for sauce.
Sauce uses for tuna include tonnato (blender emulsion of tuna, anchovy, capers, olive oil, mayo), pasta sauces with tuna and tomato, and creamy tuna noodle bases. The lens here is emulsion stability and viscosity at 65-75°F serving temp. Tonnato holds up to 4 hours refrigerated thanks to oil-fat emulsion anchored by egg yolk lecithin. Substitutes ranked by oil-emulsifying capacity (oily fish blend smooth, lean ones go grainy) and reduction behavior in cooked tomato-based pasta sauces.
top substitutes
adjustment for sauce
Swordfish at 1:1 unit can blend into a tonnato-style sauce — but lean profile (4% fat) means add 2 extra tbsp olive oil and 1 tbsp mayo per cup blended. Texture comes out grainier than tuna; push blend time to 90 seconds at high speed. Holds emulsion 4 hours refrigerated.
02
Shrimp
10.01 lb : 1 lb
Firm texture; works in stir-fries and salads
10.0
adjustment for sauce
Cooked shrimp at 1:1 lb blends into seafood sauces — bisque-style or shrimp tonnato. Add 2 tbsp olive oil per cup blended for emulsion stability. Shrimp brings glutamate punch but no oil; finish with butter for body. Holds emulsion 2 hours at room temp; refrigerate after for cold dishes.
03
Salmon
10.01 lb : 1 lb
Rich fish, works fresh or canned
10.0
adjustment for sauce
Salmon at 1:1 lb blends into a salmon-tonnato or Scandinavian-style cream sauce — 11% fat anchors emulsion 1:2 oil-to-fish cleanly. Pair with capers, dill, lemon. Smoke salmon shifts the sauce toward bagel-territory. Hot-smoked flakes coarser; cold-smoked blends silkier into a cream base.
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04
Mackerel Fish
10.01 can : 1 can
Oily and rich like tuna; swap canned mackerel into salads and melts
10.0
adjustment for this dish
Canned mackerel 1:1 can blends into a punchy tonnato — 13% fat plus heavy fish flavor anchors emulsion with 1:1 oil-to-fish, much less mayo needed. Cut anchovies by half. Stronger flavor pairs with rye crackers or stronger flavored bread; reduce capers if dish leans salty.
05
Sardine Fish
10.01 can : 1 can
Stronger oily flavor; mash into tuna-salad style sandwiches or pasta
10.0
adjustment for this dish
Sardines 1:1 can blend into intensely savory sauce — pasta puttanesca-style. Skip added anchovy. Strong flavor means 2 tbsp per pasta serving, not 1/4 cup. Bones (soft-canned) blend invisibly. Lemon zest and parsley brighten; emulsion holds 3 hours refrigerated thanks to oil and lecithin from yolk.
06
Whitefish Fish
10.01 can : 1 can
Smoked whitefish salad mimics canned tuna salad; flake and dress with mayo
10.0
adjustment for this dish
Smoked whitefish 1:1 can blends into a smoky tonnato or pasta cream sauce — keep heat under 180°F when warming or smoke compounds turn acrid. Lean (around 6% fat) so add 2 tbsp olive oil per cup blended. Pair with leeks, dill, capers; emulsion holds 4 hours refrigerated cold.
07
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 tonnato — closer to tuna texture than mackerel or sardine. 7% fat anchors 1:1.5 oil-to-fish emulsion. Pair with dill, lemon, capers, crème fraîche for Scandinavian shift. Hold refrigerated 4 hours; emulsion stays smooth and coats spoon nappe-style.
08
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 a vegan tonnato — purée with 3 tbsp olive oil, 1 tbsp lemon, 2 tbsp capers, 1 tsp kelp powder per cup. Emulsion holds 2 hours room temp thanks to chickpea starch. Add 1 tsp Dijon to layer mustard-emulsion stability. Refrigerate covered for 24-hour shelf life.
09
Tofu
3.314 oz : 12 oz
Crumble for tuna salad texture
3.3
10
Jackfruit
3.31 can : 1 can
Shred young jackfruit for plant-based tuna
3.3
11
Tempeh
3.31 cup : 1 cup
Crumble and season for vegan tuna filling
3.3