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The texture of jackfruit is so much like tuna. This vegan "tuna" salad is healthy, dairy-free, meat-free, and delicious!


A plant-based "tuna" salad that tastes and feels like the real thing.
Course Entree, Main Course, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Calories 52 kcal
Author Linda Meyer


  • 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


  1. 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.
  2. 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.
  3. Serve as is or as a sandwich.

Recipe Notes

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.

Nutrition Facts
Amount Per Serving
Calories 52 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 276mg12%
Potassium 163mg5%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 415IU8%
Vitamin C 7.3mg9%
Calcium 53mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.