Jackfruit Tuna-Less Salad! It has the texture and the taste of tuna, without the actual fish. Delicious!
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A DELICIOUS VEGAN TUNA SALAD
One of the most charming and wonderful little wine and cheese shops you’ll ever visit just happens to be in my quaint little town. Might I be a bit biased? Yes, but I’m not playing favorites when I tell you how delicious their mayo-less tuna salad is.
Before I went vegan I craved those sandwiches, and ate at least two a month.
If I’m honest, which I always am, it’s the one food that I’ve missed over the past five years. I made a “tuna” salad that was close in taste, this one, but the texture wasn’t spot on.
Why it took me so long to use jackfruit to make my favorite sandwich salad, I’ll never know. But I finally got a clue, and believe me when I say, I thought I was eating the real deal.
If you’ve never tried jackfruit, you’re missing out. I’ll admit, it’s kind of odd on its own, but when it’s prepared like a pulled “pork” or a chikn’ chili, or, this delicious “tuna” salad, it’s incredibly, eerily, close to what I remember from my meat eating days.
HOW TO MAKE VEGAN TUNA SALAD IN 3 EASY STEPS
- Rinse and drain the jackfruit, then shred it in a food processor or with your hands until it resembles canned tuna fish.
- Add finely chopped celery, red onion, and parsley leaves.
- Stir in some Dijon mustard, unsweetened plain plant-based yogurt (I used Kite Hill’s almond yogurt), paprika, and salt and pepper to taste.
That’s it, an easy to make, 7 ingredient, dairy-free and gluten-free tuna-less salad.
This recipe is mayonnaise free because my husband loathes it.
He literally breaks out in a sweat and turns as white as a ghost when he sees it.
He’d argue that with me, but it’s true. After we got married I stopped eating it too, because I could never go through a jar of it on my own. That’s when tuna salad and I parted ways for a while, until I discovered the amazing salad at my local wine and cheese shop.
Instead of using mayo to bind the ingredients together, they used Dijon mustard. Not only does it give the salad the creaminess that’s needed for this dish, it gives it a nice tanginess.
If you don’t like mustard, you can stir in your favorite vegan mayo instead.
Serve this vegetarian tuna salad as a sandwich, on a lettuce leaf, in a scooped out avocado or tomato, or just eat it straight out of the bowl.
WHAT IS JACKFRUIT?
Jackfruit is an exotic fruit that can grow up to 100 pounds. It grows in tropical locations.
When it’s young (not ripe) it has a neutral flavor that makes it great for savory dishes.
When it’s ripe it has a sweet flavor.
We buy canned jackfruit packed in water, not brine, to reduce the salt.
Here are some of the benefits of jackfruit:
- Low in calories
- Fat free
- Sodium free
- Good source of vitamins A, C, and potassium
- A great way to get fiber
WHERE CAN I BUY JACKFRUIT?
Jackfruit isn’t easy find, so I order mine on Amazon by the case. You may be able to find it at Trader Joe’s or Whole Foods, or your local Asian supermarket.
WHAT CAN YOU MAKE WITH JACKFRUIT?
Here are some of our favorite recipes made with jackfruit.
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- 1 14 oz [440 g] can of young jackfruit (we order it on Amazon.com)
- 1 stalk of celery finely chopped
- 1 small red onion ¼ cup 38 g, finely chopped
- 1 heaping tbsp. 3 g fresh chopped parsley leaves
- 3 tbsp 47 g Dijon mustard
- 2 tbsp 30 g unsweetened plain plant-based yogurt (I used Kite Hill almond)
- ½ tsp paprika
- Ground sea salt and pepper to taste
Drain and rinse the jackfruit and pulse in a food processor until it’s shredded and resembles canned tuna. If you don’t have a food processor you can chop it with a knife.
Put the jackfruit in a medium mixing bowl and add the celery, onion, parsley mustard, yogurt, paprika, and salt and pepper and stir until it’s fully combined.
Serve as is or as a sandwich.
If you prefer your salad with mayonnaise you can add 3 tbsp (45 g) of vegan mayo and 1 tbsp (15 g) of Dijon mustard.
The Nutrition Facts are an estimate only.