This jackfruit “tuna” salad is a fresh, flavorful twist on a classic that’s perfect for warm-weather lunches, easy weeknight dinners or packing up for a sunny family picnic. With tender, flaky jackfruit, creamy vegan mayo, crunchy pickles and zesty seasonings, it’s got all the tang and texture of the original — just plant-based and picnic-ready! It comes together in minutes and is fun for little helpers to mix up, too. Serve it on sandwiches, crackers or lettuce wraps and watch it disappear. Ready to shake up your lunch routine with a family-friendly favorite? Grab your ingredients and let’s get mixing!
Ingredients:
- One 15 oz. can young green jackfruit in brine or water, drained, rinsed and shredded
- 1/4 cup vegan mayonnaise
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh parsley or dill
- 1/4 cup finely chopped pickles or relish
- Squeeze of lime
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 teaspoon capers, roughly chopped
Instructions:
- Prep the jackfruit. After draining and rinsing, remove any hard core pieces or seeds. Use your hands or a fork to shred the jackfruit into a flaky texture, resembling tuna.
- Add the shredded jackfruit to a mixing bowl with the vegan mayo, red onion, parsley or dill, pickles or relish, lime juice, Old Bay, mustard, salt, pepper and capers.
- Stir everything together until well combined. You can pulse the mixture in a food processor just once or twice if you want a finer texture, but avoid over-processing to maintain the “tuna” consistency.
- Taste and adjust seasoning as needed. Serve in a sandwich, lettuce wrap or on crackers. It’s great on toasted bread with lettuce, tomato and extra onion. Enjoy!
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