Vegan Tuna Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
5 servings
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Calories
212 kcal
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Course
Main Course
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Cuisine
American
Vegan Tuna Salad
Description
Vegan Tuna Salad features jackfruit drained and sautéed briefly with Old Bay seasoning and lemon juice to enhance flavor and reduce moisture. Once cooled, it is pulsed with chickpeas and vegan mayonnaise in a food processor, maintaining some texture rather than pureeing completely. Dulse granules add an ocean-like umami to mimic the seafood taste, with optional cayenne for a slight heat.
The salad balances creamy, tangy, and savory flavors with crunchy onion and celery for contrast. It can be used as a filling for sandwiches, enjoyed over greens, or as a spread. The preparation includes a squeezing step for jackfruit to remove excess water contributing to a better texture.
Storing the salad in an airtight container in the refrigerator maintains freshness up to five days, making it convenient for meal prep. The sauté step, while extra work, concentrates flavors and improves the final taste significantly.
Ingredients
- 1 (20 oz.) can jackfruit sometimes labeled "green jackfruit", young, in brine
- 1 large lemon
- 3 ribs celery about 1 cup, diced
- 1 small onion red, diced (about ¾ cup
- 1 ½ teaspoons Old Bay seasoning or more to taste
- 1 (15 oz.) can chickpeas rinsed and drained
- 1 batch aquafaba mayonnaise Or ½ to ¾ cup vegan mayo of choice, oil-free, vegan
- 1 teaspoon dulse Sub crumbled toasted nori, if desired, granules
- dash of cayenne pepper optional
- salt to taste
Instructions
- Drain the jackfruit and place in a shallow bowl or dish. Cover with water and let soak for a few minutes while you prep the onion and celery and gather the other ingredients. Preheat a saute pan over medium heat.
- Drain the jackfruit, and place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.
- Transfer the jackfruit to the pan, and saute for 2 to 3 minutes, stirring occasionally.* Add 1.5 teaspoons Old Bay to the pan and stir. Cook for another minute or so, then add juice from half a lemon. Stir again, and remove from heat. Transfer jackfruit to a plate to cool.
- In the bowl of a large food processor combine the cooled jackfruit, chickpeas, and ½ cup mayo. Pulse 5 to 8 times. Scrape down the sides of the bowl, and add the dulse granules, cayenne, and more mayonnaise, if desired (I used the entire batch of Aquafaba Mayo to make the tuna salad nice and tangy and rich). Pulse to combine.
- Taste and add more salt, lemon juice, Old Bay, dulse, and/or cayenne, as desired. Add the red onion and celery, and pulse to incorporate. Transfer vegan tuna salad to a lidded storage container, and refrigerate until ready to serve.
Notes
- Sautéing the jackfruit before mixing evaporates moisture and enhances the Old Bay and lemon flavors.
- Store in the refrigerator in an airtight container for up to 5 days; flavor improves after resting one day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 810mg | 34% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 70mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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