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.
Equipment
- can opener
- colander
- cutting board
- chef's knife
- medium mixing bowl
- fork
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
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 (opt.) | 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 (opt.) | Chopped |
Instructions
-
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 minIf the jackfruit chunks have hard core pieces, slice them off with a knife to ensure a uniform, flaky texture. -
Place the rinsed jackfruit in a clean kitchen towel or use your hands to squeeze out as much excess water as possible.
~2 minDrying the jackfruit prevents your salad from becoming watery. -
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 minPulsing the jackfruit 2-3 times in a food processor also works if you want to speed up this step. -
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 minThe kelp granules are the secret ingredient to give it that authentic 'seafood' essence. -
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 minFor the best flavor, let it chill in the fridge for 30 minutes before eating, though it is perfectly delicious right away.
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.