5 Best Tuna Substitutes (with Ratios)

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Use a 1:1 tuna ratio for closest flake-and-saltiness; reduce additions if the substitute is already briny or oily.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Salmon (canned, drained) Closest flaky bite; slightly richer—use less extra oil if your recipe is already oily.
1:1 Sardines (canned in water or olive oil, drained) Strong fish flavor; rinse if you need a milder tuna-like taste.

Good Alternatives

1:1 Chicken (cooked, shredded) Not seafood, but works for sandwiches/casseroles; add a squeeze of lemon and a pinch of salt for tuna-style brightness.
¾:1 Artichoke hearts (chopped, drained) Vegetable swap for salads; needs extra seasoning because it lacks fishy saltiness.

Emergency Swaps

1:1 Crab (imitation or canned, flaked) Sweet-ish and milder; great in mayo-based tuna salad—taste then reduce sugar/sweet seasoning elsewhere.
1:1 Chickpeas (drained, mashed) Budget substitute for tuna salad; mash smooth for a tuna-like texture, and add briny flavor with pickles or capers.

Decide your use: tuna salad/sandwich (no-cook texture) or tuna bake/casserole (can handle cooking).
Start with the ratio from the table (use 1:1 for the closest match; use ¾:1 for less intense/less salty substitutes).
If your substitute is very oily, drain and pat it dry; if it’s mild, add salt/acid (lemon juice or vinegar) in small steps.
Mix and taste before assembling—adjust with a briny ingredient (pickles, capers, or a splash of pickle juice) if needed.
For cooked dishes, gently heat just until combined to keep flake texture (avoid overcooking quick proteins).

Ratios assume drained solids; if your substitute is packed in oil, drain first.
If your recipe already uses salty add-ins (soy sauce, pickles, olives), reduce added salt when swapping.

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