Jackfruit Tuna Salad
Learn how to make a delicious jackfruit tuna salad! This easy vegan recipe is flavorful, protein-rich, and perfect for meal prep.
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.