Jackfruit Tuna Salad
Jackfruit tuna salad recipe is the best vegan tuna salad. Not only is it healthy, but the texture is the same as real tuna salad.
Servings: 6 servings
Calories: 232kcal
Ingredients
- 30 ounces jackfruit in brine or water
- 1 cup diced celery yield 1 cup
- 10 green onions chopped (yield ¾ cup)
- ½ cup Skinny Cashew Garlic Lemon Aioli
- 2 teaspoons Old Bay Seasoning or creole seasoning of choice
- 3 Tablespoons Chopped Roasted Seaweed
- 1 Tablespoon Dijon Mustard
- 3 Tablespoons fresh dill chopped
- 1 teaspoon pepper
OPTIONS:
- Use a jarred plant based mayo
- Add capers
- Add chopped red pepper
- Add chopped pickles
- Add red pepper flakes
Instructions
PREPARE THE JACKFRUIT
- Rinse and drain canned jackfruit
- Remove any visual seeds
- In the large bowl of a food processor, using the large cutting blade, pulse on high until the jackfruit resembles the texture of tuna fish
- Remove jackfruit from the food processor bowl, and place in a large mixing bowl
VEGAN CASHEW MAYO
VEGETABLES/SERVE
- Chopped vegetables
- Add everything to the bowl of jackfruit
- Stir well
- Refrigerate for at least 30 minutes. The longer the seaweed infuses into the salad the better, so for optimal taste, refrigerate overnight.
- Serve on bread as a sandwich, serve open face with melted vegan cheese as a "tuna" melt, add to a salad, eat by itself in a bowl, or dip your favorite crackers
- I served in a vegan wrap with tomato, romaine lettuce, and pickles.
Notes
Once the jackfruit tuna salad is mixed together, cover and place in the refrigerator for a couple of hours to deepen the flavors.
Then, make a wrap sandwich, eat it in a bowl, or stuff it into a tomato. My kids, for instance, love to eat it as a dip with crackers.
Nutrition
Calories: 232kcal | Carbohydrates: 39g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 6mg | Sodium: 240mg | Potassium: 251mg | Fiber: 2g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg