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 such a funky-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

Author: Carmella Lanni

5 from 7 votes

This jackfruit tuna salad recipe is so delicious! 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.

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Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Ingredients

Jackfruit

• 1 20-ounce can young green jackfruit in brine
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• juice of 1 lemon
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup water or low-sodium vegetable broth

Salad

• ½ cup shredded carrot
• ½ cup chopped celery
• 1 scallion, chopped
• 1 cup vegan mayonnaise
• 2 tablespoons spicy brown or stone ground mustard
• ½ teaspoon dried dill or 2 tablespoons of chopped fresh dill
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon paprika
• salt and black pepper, to taste

Instructions

To prepare the jackfruit

• 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.
• 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

• 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

• 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.

Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 1g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 381mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1889IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.3mg

Course Lunch

Cuisine American

Keyword jackfruit tuna salad, vegan tuna salad

The Joy of Jackfruit

Jackfruit has become a vegan superstar in recent years and is frequently used as a substitute for pulled pork, chicken, and other meats. It is also part of the Moraceae plant family, which includes breadfruit, fig, and mulberry. While the flesh of the jackfruit is the most commonly consumed part of the fruit, you can also eat its seeds! Raw jackfruit has a sweet, fruity taste but can easily be turned into a savory and meaty dish with the help of the right spices and cooking techniques. Jackfruit also offers a series of health benefits. One cup boasts 3 grams of protein and fiber, and hefty doses of vitamins A and C along with riboflavin, magnesium, potassium, copper, and manganese. It’s also rich in several types of antioxidants and high in fiber, which helps regulate blood sugar levels.

Jackfruit is also naturally gluten-free, which makes it an optimal vegan meat substitute for those who are sensitive to wheat or just want something a little easier to digest! 

How to Serve It Up

Wondering how you can best enjoy this jackfruit tuna salad? Here are some ideas:

• Simple Sandwich – This jackfruit tuna is absolutely delightful when scooped onto a few slices of bread and eaten as a sandwich! Just add some lettuce and maybe some tomatoes and you’re all set for a brilliant and delicious lunch.
• Get Your Greens on – That’s right—turn your jackfruit tuna salad into a mega salad! Just grab a bunch of your favorite greens (spring mix or romaine leaves are perfect) and then throw on some of your jackfruit tuna. Yum!
• That’s a Wrap – If you prefer eating your jackfruit tuna in wrap form, just toss some of it into a tortilla, flatbread, or collard wrap and enjoy!
• Make It a Melt – If you’re feeling really ambitious, go ahead and grab your panini press and break out the vegan cheese to make a delicious vegan jackfruit tuna melt! Who ever said eating vegan had to be boring?!

Storing Your Jackfruit Tuna Salad

Your jackfruit tuna salad will keep for up to four days in the fridge when kept in an airtight container. Freezing is not recommended for this recipe.

More Awesome Vegan & Gluten-Free Meat Recipes:

• Jackfruit Tostadas
• Vegan BLT Sandwich With Homemade Eggplant Bacon
• Barbecue Black Bean Burgers & Homemade BBQ Sauce

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. Article edited by Amanda Meth. Please note that this article contains Amazon affiliate links which help us keep the lights on here at World of Vegan.