Jackfruit tuna salad

Image: © Theofano Vetouli

This delicious creamy salad, made with pulled ‘jackfruit tuna’, can be served chilled on salad leaves or used as a sandwich filling for an impressive and satisfying appetizer or party snack.

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 minutes

Ingredients

Servings: 10

For the jackfruit-tuna marinade

  • 2 tbsp
    capers
  • 2 tbsp
    tamari sauce
  • 2 tbsp
    rice vinegar
  • 1 tbsp
    caper water
  • 2 tbsp
    no-fish sauce (or more tamari)

For the jackfruit tuna

  • 340 g
    young jackfruit in brine drained

For the salad

  • 240 g
    cooked white beans
  • 6
    radishes
  • 1
    red onion
  • 100 g
    pickled cucumber
  • 150 ml
    vegan mayonnaise
  • 2 tbsp
    dill chopped
  • salt & pepper to taste
  • 1
    lettuce head

Instructions

For the jackfruit-tuna marinade

  1. Put all the ingredients for the tuna marinade in a blender and process until smooth.

For the jackfruit tuna

  1. Rinse and drain the jackfruit and pull it apart in threads.

  2. Put the pulled jakfruit on a baking pan and pour the marinade over it. Mix well until all jackfruit is covered, then put in the oven.

  3. Grill at 200°C for about 20 minutes. Take out of the oven and let cool.

For the salad

  1. In a salad bowl, roughly mash the white beans with a fork or a potato masher. Finely chop the radishes, onion, and pickles, and add to the mashed beans.

  2. Add the mayonnaise and the dill and mix well. If the consistency is too thick, add a bit of the pickle brine and mix in the cooled jackfruit tuna. Add some salt and pepper to taste, mix, and serve on salad leaves. 

  3. Garnish with some extra dill, radishes, or chopped chives.

Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 10-15 ingredients
Taste: Creamy, Savory
Type of dish: Fish substitute, Salad

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

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