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–+ servings

Jackfruit Tuna Salad

Thee Burger Dude
4.89 from 26 votes
Print Recipe Pin Recipe
Course Sandwiches, Seafood
Cuisine American
Servings 8 Servings

Ingredients
 
 

  • 3 - 4 cups Shredded Jackfruit (Two 14 oz. Cans)
  • 1/2 - 1 cup Vegan Mayo (See Notes)
  • 1 Celery Stalk (small dice)
  • 1/2 Shallot (small dice)
  • 2 cloves Garlic (minced)
  • 2 Tbsp Chopped Dill
  • 1 - 2 Tbsp Chopped Chives
  • 1 Tbsp Sweet Relish
  • 1 tsp Chopped Capers
  • 1 tsp Caper Brine
  • 2 Tbsp Pepperoncinis (diced)
  • Juice of 1/2 - 1 Lemon
  • 1 tsp Nutritional Yeast (or to taste)
  • 1 - 2 tsp Vegan Furikake or Crushed Nori Sheets (more to taste, optional for sea flavor)
  • Salt & Pepper (to taste)

Instructions
 

  • Drain the jackfruit, you can wash them too, but I like the briny flavor. Shred by hand or with a knife. I will start shredding by hand and then do a finer chop with a knife. Pat dry with a paper towel.
  • If using Nori sheets, blend them up in a blender or food processor so they are blitzed as fine as possible.
  • Combine all the ingredients for the dressing. Season to taste!
  • Then combine the dressing with jackfruit. Season to taste again! Adding more salt, herbs, acid whatever you think it needs! Enjoy with crackers or on a sandwich.
  • Store in an airtight container in the fridge and eat within 3 - 4 days.

Notes

Jackfruit - You'll need 2 (14 oz.) cans of Jackfruit. Make sure to get the young jackfruit in brine and not syrup! You can rinse it and chop it up, I don't get rid of the seeds or anything. I use it all!
Vegan Mayo - You can also use your favorite unsweetend Vegan Yogurt (I like Forager) or a combo of both. I typically do 1/2 cup of each these days. 
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