Vegan Tuna Salad
User Reviews
5.0
192 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
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
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This vegan tuna salad is a tried-and-true reader favorite, and I know you'll love it, too! The combination of chickpeas and jackfruit is so satisfying. Try this delicious spread in wraps and sandwiches or as an easy snack with raw veggies and crackers.
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Ingredients
- 1 (20 oz.) can young jackfruit in brine sometimes labeled "green jackfruit"
- 1 large lemon
- 3 ribs celery, diced about 1 cup
- 1 small red onion, diced (about ¾ cup)
- 1 ½ teaspoons Old Bay seasoning or more to taste
- 1 (15 oz.) can chickpeas, rinsed and drained
- 1 batch Oil-Free Vegan Aquafaba Mayo Or ½ to ¾ cup vegan mayo of choice.
- 1 teaspoon dulse granules Sub crumbled toasted nori, if desired.
- 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
- Tip: Sautéing the jackfruit helps evaporate any remaining moisture and enhances the flavor of the Old Bay seasoning and lemon. Trust me, it's worth the extra step!
- Storage: Store vegan tuna salad in the refrigerator in an airtight container for up to 5 days. It holds up very well for meal prep and tastes even better after the first day.
Nutrition Information
Show Details
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
192 reviews
Excellent
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