Tuno Salad (Jackfruit Tuna Salad)
Who would have thought that jackfruit (a fruit!!) makes such a great, and very realistic, plant based tuna alternative?
This very simply and very tasty ‘tuno’ salad is delicious in sandwiches, wraps, on crackers or in nourish bowls. It’s refreshing, filling and packed full of flavour. Definitely far better than those vegan fake tuna cans you can buy at the supermarket if you ask me (cat food anyone?)!
Jackfruit is available in the tinned vegetable, Asian or health food aisle at most supermarkets these days, or otherwise check your local Asian grocer. The meaty texture makes it perfect for this salad!! Just make sure you get the young green jackfruit in brine, not the syrupy sweet stuff that’s ripe jackfruit.
Make sure you tag me on Instagram if you give this a try!!
This recipe makes enough for about 2 serves!
Ingredients:
150g young green jackfruit from a can, rinsed
100g plain soy yoghurt
1 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dulse flakes (optional)
1-2 tbsp fresh chives
1 tomato
1 gherkin
1/2 tbsp capers
Juice of 1/2 a lemon
Salt and pepper, to taste
Method:
Using your hands, pull jackfruit apart to shred into a tinned tuna consistency and remove any seeds.
Finely chop gherkin, tomato, chives and capers.
Combine all remaining ingredients and then stir through jackfruit with chopped veggies.
Season to taste with salt and pepper and you’re ready to serve!
Notes:
This salad tastes great on its own or in a sandwich or wrap, on crackers or in a Buddha bowl. You could even use it in sushi!
Be sure to use unsweetened soy yoghurt, or substitute for a few tbsp of vegan mayo if you prefer.
