In my pre-vegan days, tuna salad was my favorite. On a sandwich, on a cracker, straight out of the bowl, just about anyway you could think of.
It was really the only non vegan food I kept craving and missing once we went vegan. I tired the chickpea tuna recipes and liked them fine, but being perfectly honest, none of them remind me of tuna.
So once again, I turned to my favorite magical meat substitute, canned jackfruit in brine. Not only is it cheap, gluten free, and healthier than faux meats, it is a master at mimicking just about any shredded meat you could want.
Once you shred it, the texture is spot on, and because it’s pretty flavorless, it can convincingly morph into so many shredded meats.
For this recipe, I strongly suggest you don’t leave out the dulse flakes, because they are what give this vegan tuna salad that convincingly “fishy” flavor! Also, if you prefer sweet pickles in you tuna salad, feel free to swap them out for the dill. I personally have always been in the dill pickle tuna salad camp, but I won’t judge you if you are not a fan. You could also leave pickles out all together and add celery instead. You just do what ever makes you and your vegan tuna sandwich happy.
INGREDIENTS:
1 can of jackfruit in brine
1/4 cup minced onion
2-3 teaspoons dulse flakes
3 tablespoons vegan mayo
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2-3 tablespoons minced dill pickles
INSTRUCTIONS:
Drain and rinse jackfruit. You can toss it in the blender or food processor to mince it up quickly, or finely chop it with a knife.
Add the jackfruit and remaining ingredients to a medium sized bowl, and mix well.
Store in an airtight container in the fridge for 4-5 days
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