+GF
Hail to the jackfruit! This versatile fruit has made being a vegan so easy. We make BBQ with it, crab cakes, chili and now, tuna salad without the fish. The texture and flavors are spot on. We have served this salad to friends, and they couldn’t believe they weren’t eating tuna. If you’ve been missing a good tuna salad, or if you want to avoid consuming mercury (commonly found in canned tuna), try this. You won’t believe it’s not tuna. —LM + AM
SERVES 4
1 (14-oz [397-g]) can young jackfruit (we order it on Amazon)
1 celery stalk, finely chopped
1 small red onion, finely chopped
1 heaping tbsp (3 g) chopped fresh parsley
3 tbsp (33 g) Dijon mustard
2 tbsp (30 g) unsweetened plain plant-based yogurt (don’t use coconut yogurt)
½ tsp paprika
Fine sea salt and pepper, to taste
Drain and rinse the jackfruit well, and then press the excess liquid out of it. Pulse it in a food processor until it’s shredded and resembles canned tuna. If you don’t have a food processor, you can chop it with a knife.
Put the jackfruit in a medium mixing bowl and add the celery, onion, parsley, mustard, yogurt, paprika and salt and pepper. Stir until it’s fully combined.
Serve as is or in a sandwich.