Let me tell you about the time I discovered jackfruit tuna salad. I was on a mission to find a delicious, plant-based alternative to my beloved tuna salad, and after a few experiments in the kitchen, I struck gold. The first bite was a game-changer—it had that familiar creamy, tangy, and satisfying taste, but with zero fish and 100% goodness. If you’ve been searching for a healthy, sustainable, and flavorful substitute for tuna salad, you’re in for a treat!
Whether you’re already vegan, trying to eat more plant-based, or just curious about Jackfruit, this recipe is one you’ll want to keep on repeat. So, grab a fork, and let’s dive into this super easy, incredibly tasty dish that has completely changed my lunch game!
Why You’ll Love This Jackfruit Tuna Salad
1. It’s Healthy and Plant-Based
When I started cutting back on seafood, I struggled to find something that gave me the same satisfaction as a classic tuna salad. This recipe hits the spot while being cholesterol-free, low in fat, and packed with good-for-you ingredients.
2. The Flavor is Spot On
I was initially sceptical, but this salad nails that ocean-inspired taste with nori, black salt, and a squeeze of lemon juice. The crunch of celery and the briny kick from capers make it even better than the real thing.
3. It’s Perfect for Meal Prep
This one is a winner if you’re like me and love having ready-to-go meals. It tastes even better the next day, making it a meal-prep dream.
4. It’s So Quick & Easy
I’m all about simple, no-fuss recipes, and this one comes together in 10 minutes or less. No cooking, no mess—just mix and enjoy!
What is Jackfruit, and Why is it a Great Tuna Substitute?
1. Jackfruit Has a Naturally Meaty Texture
The first time I tried Jackfruit, I couldn’t believe how shredded and flaky it was—just like real tuna! The best part? It’s completely natural and works as a fantastic vegan seafood substitute.
2. It Absorbs Flavors Like a Pro
Jackfruit is like a blank canvas, ready to soak up all the delicious flavours you throw. Once you mix in nori, lemon juice, and Dijon mustard, you get that classic tangy, slightly briny taste we all love in tuna salad.
3. It’s Loaded with Nutrients
Jackfruit isn’t just a pretty face—it’s packed with vitamins, minerals, and fibre. That means it’s great for digestion, heart health, and keeping you full.
4. It’s a Sustainable Choice
I love knowing that by choosing Jackfruit over tuna, I’m helping reduce overfishing and making a more eco-friendly choice. Jackfruit trees are super productive, making them a great sustainable food source.
Key Ingredients for the Best Jackfruit Tuna Salad
When I make this salad, I always have these must-have ingredients on hand:
- Canned young Jackfruit in brine – This is what gives the salad its meaty texture.
- Vegan mayonnaise – Because what’s a tuna salad without that creamy goodness?
- Nori seaweed – This secret weapon makes it taste like the sea.
- Black salt (Kala Namak) – A little pinch gives it a hint of eggy umami flavour.
- Celery and red onion – These add a perfect crunch and bite.
- Lemon juice and Dijon mustard – They brighten up the flavours beautifully.
- Capers or pickles – That little pop of briny, salty goodness.
- Garlic powder and black pepper – To round out the flavours.
Step-by-Step Instructions to Make Jackfruit Tuna Salad
1. Prep the Jackfruit
- Drain and rinse the canned Jackfruit.
- Shred it with a fork or your hands—it’s weirdly satisfying!
- Give it a good squeeze to remove extra moisture (no one likes a soggy salad).
2. Add the Seasonings
- Stir in the nori flakes, black salt, and lemon juice.
- Allow it to rest for a few minutes to absorb all the delicious flavours.
3. Mix Everything
- Toss in the vegan mayo, mustard, celery, onion, and capers.
- Mix until it looks like classic tuna salad (but even better!).
4. Chill and Serve
- Let it chill for 30 minutes for the best flavour.
- Serve it in a sandwich, wrap, or straight from the bowl (I won’t judge!).
Best Ways to Serve Jackfruit Tuna Salad
Here’s how I love to enjoy this flavour-packed salad:
- Pile it onto some whole wheat, sourdough, or rye bread on a sandwich.
- In lettuce wraps – For a light and refreshing, low-carb option.
- With crackers or cucumber slices – Perfect for snacking or entertaining.
- Over a fresh salad – Toss it onto greens, cherry tomatoes, and avocado.
Storage and Meal Prep Tips
- Store in an airtight container and keep it in the fridge for up to 5 days.
- No freezing! (Jackfruit changes texture when frozen.)
- Prepare it in advance—it gets even more flavorful by the next day!
Frequently Asked Questions About Jackfruit Tuna Salad
How does Jackfruit compare to real tuna?
Honestly? It’s shockingly close. The texture is spot-on, and the flavour is just as satisfying with the right seasonings.
Can I swap canned Jackfruit for fresh?
Yes, but young Jackfruit in brine works best for this recipe. The ripe kind is too sweet.
How do I boost the protein?
Add chickpeas, hemp seeds, or crumbled tofu to add extra protein.
How can I make this oil-free?
Swap the vegan mayo for mashed avocado or hummus—still creamy, still delicious!
Conclusion Jackfruit Tuna Salad
If you’re still reading, you’re just as obsessed with good food as I am. Seriously, give this jackfruit tuna salad a try. It’s creamy, flavorful, and a total game-changer!
Now it’s your turn! Give it a try, and share your thoughts with me! Did you add your twist? Snap a pic and share it in the comments below! Also, don’t forget to pin this recipe, share it on social media, and subscribe for more tasty plant-based recipes.
Happy cooking!
Jackfruit Tuna Salad
Ingredients
- 1 can 14 oz young jackfruit in brine, drained and shredded
- 1/4 cup vegan mayonnaise or mashed avocado for an oil-free option
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon nori flakes or finely chopped seaweed
- 1/4 teaspoon black salt Kala Namak (optional, for an eggy flavor)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely diced
- 1 tablespoon capers or chopped pickles for tanginess
Instructions
- Drain and rinse the canned jackfruit.
- Shred it with your hands or a fork to create a flaky, tuna-like texture.
- Squeeze out excess liquid for the best consistency.
- In a mixing bowl, combine the shredded jackfruit with nori flakes, black salt, lemon juice, and apple cider vinegar.
- Give it 5 minutes to rest so it can soak up all the flavors.
- Add vegan mayo, Dijon mustard, garlic powder, black pepper, celery, red onion, and capers.
- Stir everything together until fully combined.
- Refrigerate for at least 30 minutes for the best taste.
- Serve on sandwiches, lettuce wraps, crackers, or as a salad topping.
Notes
- For extra protein, add mashed chickpeas or hemp seeds.
- Want a lower-fat version? Use mashed avocado instead of vegan mayo.
- Storage: Store it in an airtight container in the fridge, and it will stay fresh for up to 5 days.
- Serving Suggestions: Serve on whole wheat bread, sourdough, or as a dip with cucumber slices.