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Quick Vegan Jackfruit 'Tuna' Salad

A remarkably satisfying vegan alternative to classic tuna salad, made in just 10 minutes. Shredded young green jackfruit mimics the flaky texture of fish, while vegan mayo, crunchy celery, and zesty red onion complete this fast and flavorful lunch staple. Perfect scooped onto toasted sourdough bread.

Quick Vegan Jackfruit 'Tuna' Salad
Prep 10 min Total 10 min Level Beginner
Serves 3

Ingredients

Main

  • 20 oz Young green jackfruit (in water or brine) — 1 standard can, drained and rinsed very well
  • 3 tablespoons Vegan mayonnaise — Add more if you prefer a creamier texture
  • 0.25 cup Celery — Finely diced (about 1 medium stalk)
  • 2 tablespoons Red onion — Finely minced
  • 1 tablespoon Lemon juice — Freshly squeezed
  • 1 teaspoon Dijon mustard — Adds depth and tang
  • 1 teaspoon Kelp granules or crushed nori sheet (optional) — Provides a subtle 'from the sea' flavor
  • 0.25 teaspoon Salt — To taste
  • 0.25 teaspoon Black pepper — Freshly cracked, to taste
  • 1 tablespoon Fresh dill (optional) — Chopped

Instructions

  1. Drain the canned jackfruit into a colander and rinse it thoroughly under cold water. This helps remove the metallic or salty taste from the brine.

    ~2 min
    If the jackfruit chunks have hard core pieces, slice them off with a knife to ensure a uniform, flaky texture.

  2. Place the rinsed jackfruit in a clean kitchen towel or use your hands to squeeze out as much excess water as possible.

    ~2 min
    Drying the jackfruit prevents your salad from becoming watery.

  3. Transfer the dry jackfruit to a medium mixing bowl. Use your hands or two forks to shred the chunks until they resemble the flaky texture of canned tuna.

    ~3 min
    Pulsing the jackfruit 2-3 times in a food processor also works if you want to speed up this step.

  4. Add the vegan mayonnaise, finely diced celery, minced red onion, lemon juice, Dijon mustard, salt, pepper, and the optional kelp granules and fresh dill to the bowl.

    ~2 min
    The kelp granules are the secret ingredient to give it that authentic 'seafood' essence.

  5. Mix everything together until well combined. Taste and adjust the seasoning, adding more lemon juice or salt if needed. Serve immediately on toasted sourdough bread.

    ~1 min
    For the best flavor, let it chill in the fridge for 30 minutes before eating, though it is perfectly delicious right away.
Nutrition
145
Calories
2
Protein (g)
10
Carbs (g)
11
Fat (g)
1
Sat. Fat (g)
3
Fiber (g)
2
Sugar (g)
380
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • can opener
  • colander
  • cutting board
  • chef's knife
  • medium mixing bowl
  • fork
Tips & Storage
  • Be sure to buy YOUNG GREEN jackfruit in water or brine, NOT ripe jackfruit in syrup, which is very sweet and used for desserts.
  • Try adding capers or chopped dill pickles for an extra briny crunch.
  • Serve on toasted sourdough with crisp romaine lettuce and sliced tomatoes for the ultimate sandwich.
  • Storage: Store leftover jackfruit salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, as the liquid may separate slightly.
Tags
10-minute comfort food creamy dairy_free dairy-free easy prep gluten_free halal healthy jackfruit kosher lunch meal prep mock tuna no-cook nut_free plant-based quick sandwich filling savory summer vegan vegan vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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