2 and 1/2 cups canned or cooked chickpeas ( 400 g ), drained and washed
2 tablespoons of tahini
2 tablespoons lemon juice
1/2 teaspoon of salt
Pour the nori seaweed into a powerful mixer and beat until powdery. You can also slice it with the help of a knife. The finer it is, the better. Reservation.
Put the chickpeas in a bowl and mash them a little with the help of a fork.
Add the rest of the ingredients, stir until they are well integrated and crush again until obtaining a homogeneous paste. If you want to save time you can use a food processor instead of a fork, although you have to be careful not to beat too much.
You can store vegan tuna in an airtight container in the fridge for about 4-5 days.