Jackfruit Tuna Salad Recipe

Jackfruit Tuna Salad Recipe

Is it Chicken? Is it Tuna? It’s Jackfruit Salad!

This jackfruit tuna salad recipe from the new cookbook The Mainstreet Vegan Academy Cookbook by Victoria Moran and JL Fields is a unique twist on tuna salad. Most vegan tuna recipes I’ve tried are made with mashed chickpeas, tofu, or mock meat so I was quite excited to see something different. I’ve long admired the magic of Jackfruit, which has a naturally meaty texture that works perfectly in this dish! 

Plus, Jackfruit carries with it loads of health benefits. It’s rich in Vitamin C, B-vitamins, potassium, iron, magnesium, and beyond. I’ve tried it in tacos, soups, curries, Sloppy Joe’s, taquitos, and now jackfruit tuna salad, and it always blows my mind. How can the craziest looking fruit be so meat-like? Magic.

I’m thrilled to include another jackfruit-based staple in my recipe repertoire. Hope you enjoy it as well! 

Jackfruit Tuna Salad
Serves 6
This vegan tuna salad recipe is made with a special ingredient—Jackfruit! Jackfruit has leapt into the vegan culinary spotlight thanks to its versatility. Though indeed a fruit, its cooked texture resembles shredded meat. Jackfruit takes on the flavors in the pot, transforming itself into a vegan stand-in for pulled pork or taco meat or, in this case, a plant-based version of tuna salad.
Write a review
Print
Jackfruit
  1. 1 (20-ounce) can young green jackfruit in brine
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 garlic cloves, chopped
  5. Juice of 1 lemon
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon black pepper
  8. 1/4 cup water or low-sodium vegetable broth
Salad
  1. 1/2 cup shredded carrot
  2. 1/2 cup chopped celery
  3. 1 scallion, chopped
  4. 1 cup vegan mayonnaise
  5. 2 tablespoons spicy brown or stone-ground mustard
  6. 1/2 teaspoon dried dill or 2 tablespoon chopped fresh dill
  7. 1/4 teaspoon dried oregano
  8. 1/4 teaspoon dried thyme
  9. 1/4 teaspoon paprika
  10. Salt and black pepper, to taste
To prepare the jackfruit
  1. Open the can of jackfruit and drain the brine. Give the fruit a couple of good rinses to wash off as much of the brininess as possible. Put the jackfruit in a bowl and shred it with a fork.
  2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until slightly translucent. Add the shredded jackfruit, lemon juice, salt, and pepper and stir. Add the water, cover, and simmer for 15 minutes. Set aside to cool.
To prepare the salad
  1. In a large bowl, toss together the cooked jackfruit, carrot, celery, and scallion. Fold in the vegan mayonnaise, mustard, and seasonings until well combined. Taste and add salt and pepper as needed.
Notes
  1. Not sure where to find jackfruit? Many Asian and Caribbean markets carry fresh and canned jackfruit. As it becomes more common in vegan cooking, it’s popping up next to other canned fruits in the grocery store, sometimes in the international or Asian aisle. The spindly fruit can be found in the produce section of some grocery stores and Asian markets but home cooks, beware: it can be a messy challenge to prepare. Keep in mind that young green jackfruit is usually for savory preparations; if you see yellow jackfruit in a can, it’s most likely packed in syrup and not what you want for a dish like this.
World of Vegan https://www.worldofvegan.com/
This jackfruit tuna salad recipe is from The Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields, recipe by Carmella Lanni, photo by Jackie Sobon (BenBella Books, 2017). This post is not sponsored and all thoughts are my own. For your convenience, this article contains Amazon affiliate links which help us keep the lights on here at World of Vegan. 

Share This Post