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Plant-Based Tuna Made From Chickpeas!

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Plant-Based Tuna Made From Chickpeas!

plant-based tuna dish

A Unique Plant-Based Tuna (Un-Tuna)

Did you grow up eating tuna from the sea?  Do you crave that ocean flavor?  You can now have a plant-based tuna that will blow your mind with the flavors and textures you loved during your pre-vegan days.  Our guest Chef on this episode of #LunchBreakLIVE is the awesome Dr. Tionna Jenkins and she shows us how to throw together this simple and flavorful meal you will love.  Let’s see how it’s done…



Changing The World One Plate at a Time

A public health leader, consultant, entrepreneur, and plant-based specialist, Dr. Tionna L. Jenkins, has over 15 years of public health experience and is dedicated to helping communities, organizations, and individuals towards improving the lives of people.  She is the Founder & CEO of Plate It Healthy, a public health and wellness company that provides strategic guidance to executives & organizations to improve health and well-being. Other services include providing culinary experiences, via the Plate It Healthy Cooking Academy.

Through the cumulation of food, science, technology, and education, the Plate It Healthy Cooking Academy specializes in teaching wellness, culturally infused, and hands-on cooking courses, specializing in vegan, vegetarian, plant-based, whole foods, and raw food dishes.

Additionally, Dr. Jenkins is the Founder/Owner of O’nita Lee Foods & Products, LLC. a food manufacturing company, where you can purchase granola, jams, and cookies all developed and curated by Dr. Jenkins, access www.onitaleefoods.com and order today!

Dr. Jenkins has been featured in national and local publications through both traditional and social media outlets, such as Heart & Soul Magazine, Ebony Magazine, FIT Arkansas, Soiree Magazine, Arkansas Money & Politics, Arkansas Democrat Gazette, KATV, Channel 7, Good Morning Arkansas, KTHV-Channel 11, The Vine, KARK, News Channel 4.  Additionally, she has been a featured guest and contributor on large social media platforms like Plant-Powered Sista’s, Afro-Vegan Society, Femme Fit Fitale, Black Women Losing Weight and Black Woman Transformation, celebrity chef Babette Davis and Terrah Bennett Smith podcast, “Sunday Bites and Tidbits in partnership with JaneUnChained News Network.

Dr. Jenkins’s plant-based journey started 7 years ago when her scariest encounter of wearing a heart monitor because of increased tightening, chest pain, and stress levels was at an all-time high.  Knowing that her family had a history of chronic disease (e.g., heart disease, diabetes, etc.) and that her paternal grandfather and father passed away at a very young age, she knew she had to do something different and so she did.  It was also through embracing a plant-based lifestyle, that she was able to lose over 80-pounds and promote a healthier life where she now consults and teaches the blueprint to both individuals and corporations on how to integrate and transition to veganism.

Dr. Jenkins earned a Ph.D. in public policy from the University of Arkansas, an MPH from the University of Arkansas for Medical Sciences, and a B.S. from Philander Smith College. She also holds a non-profit graduate certification from the University of Arkansas at Little Rock and certifications from both T. Colin Campbell Center for Nutrition Studies at Cornell University (New York) and Emory University (Georgia) in plant-based nutrition and diabetes management.

She has been recognized for her achievements and held numerous national and local board appointments, including the U.S. Department of Health & Human Services Health Equity Council, a subject matter expert in diversity, equity, and inclusion (DEI)  by the Alliance for Reaching Community Health Equity, Arkansas Business 40 Under 40, a national fellow for Association for Black Foundation Executives (ABFE), and currently serves on the Board of Directors for Arkansas Children’s Hospital and Board of Trustee member for Philander Smith College.


Dr. Tionna Jenkins
Dr. Tionna Jenkins and her plant-based tuna.


See Also
mini baked vegan omelet

Plant-Based Tuna.  Put This On The Menu!

This dish is super fun, delicious, and easy to make!  All you need are simple ingredients and BOOM… all of your family will enjoy! This recipe has a special twist and can be made into multiple versions, or ways to enjoy the plant-based tuna. So, today, meet your new summer staple for cook-outs & parties.  Even if your guests are not vegan, they will be hard-pressed to turn away from this SUPER Tasty chickpea un-tuna.

Chickpeas are super packed with protein and can be used for multiple dishes like sandwiches, stir-fry bowls, or use as a dip with crackers or chips, etc.  The possibilities are endless.  With the right seasoning and flavors, you will be wonderfully surprised!


Ingredients plant-based tuna
The ingredients used to make this delicious vegan dish.


plant-based tuna dish
The finished plant-based tuna, used in a variety of ways.


plant-based tuna dish

Chickpea “Unique” Un-Tuna

This dish is super fun, delicious and easy to make!  All you need are simple ingredients and BOOM… all of your family will enjoy!  So, today, meet your new summer staple for cook-out & parties. Even if they are not plant-based or vegan, they will be hard pressed to turn away from this SUPER Tasty Chickpea Un-Tuna. Chickpeas are super packed with protein and can be used for multiple dishes like, in sandwiches, stir-fry bowls and so much more.  With the right seasoning and flavors, you will be wonderfully surprised!
Course Appetizer, Lunch
Cuisine American
Servings 8 servings


  • 1-2 stalks of celery
  • 2-3 cans of chickpeas
  • 1-2 sheets of Nori toasted sea vegetables torn into small pieces
  • 1-2 teaspoons of dill relish
  • 1-2 teaspoons of capers
  • 1-2 tablespoons of mustard
  • 2-4 tablespoons of vegan mayo
  • 2 teaspoons of O'nita Lee Strawberry Kiwi & Mint Jam for toasted bread
  • Seasonings: season according to taste
  • Garlic Salt
  • Onion Powder
  • Kosher Salt
  • Pepper
  • Smoked Paprika
  • Minced Onions
  • Turmeric
  • Old Bay optional


  • Drain cans of chickpea and wash/clean them in a bowl with a strainer
  • On a separate paper towel, pat them dry as much as you can or until satisfaction.
  • Place them back in a dry bowl and begin to mash with the back of a fork until it is a smooth/chunky consistency.
  • Or you can pulsate them in a blender for 2 to 3 mins.
  • Clean all of your vegetables and chop them on a cutting board, place to the side in a separate container when you are done.
  • Once the chickpeas are at the consistency you like, add the chopped fruit, vegetables, seasonings, spices, dill, mustard, mayo, Nouri and capers.
  • Mix all ingredients well. Add additional seasonings & spices if needed.
  • Finish with toasted bread, spread jam on it and add chickpea "unique" tuna or add the chickpea "unique" tuna to a large lettuce leaf or swiss chard or eat just as is!
  • Add your favorite fruit or granola, like O'nita Lee Berry Blend Granola as a side! ORDER ON THE WEBSITE, now available to ship nationwide!
Keyword vegan, vegan tuna
Tried this recipe?Let us know how it was!

Thanks For Joining Us For Lunch!

I hope you enjoyed this episode of #LunchBreakLIVE as much as I did.  Give this plant-based tuna recipe a try and let us know how much you loved it.  Take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for other easy vegan recipes to try?  Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!

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