Vegan Tuna Salad

🌱 Ingredients & Notes

Here is everything you need for this tasty recipe:

• Jackfruit - Ensure it's in water or brine, not syrup. This will be our vegan "tuna". I used Jackfruit Confit by Nature's Charm. It's ideal for a salad like this because the jackfruit confit is wonderfully tender and shreds perfectly into small, smooth pieces. You can get this Jackfruit Confit from a local Asian supermarket or order it online via Amazon & Co.

• Vegetables - I use red onion for a bit of sharpness, peas and sweetcorn for a burst of colour and and additional texture, and celery and cucumber for a nice crunch.
• Pickles - For a tangy twist. You can use dill pickles for extra flavor.
• Vegan Mayo - You can use your favorite brand of vegan mayonnaise or simply make your own from scratch.
• Dijon Mustard - Adds a tangy, spicy flavor.
• Lemon Juice - For a fresh, citrusy kick. Alternatively, use a drizzle of apple cider vinegar.
• Seasonings & Herbs - I added fresh dill and used garlic powder, salt and black pepper to season the mock tuna salad. For added flavor, you can also add a sprinkle of nutritional yeast
• Nori Sheets - Optional, but gives that oceanic flavor. You can also use nori flakes.
• Capers - For a briny kick.
• Pasta - Any kind you like, I recommend using short pasta such as fusilli or penne.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Pot - to cook the pasta
• Food Processor - optional, to blend the jackfruit into smaller pieces and to combine the ingredients. A powerful one is best for achieving the right texture.
• Colander
• Can Opener
• Large Mixing Bowl - for combining the shredded jackfruit with other ingredients. It should be large enough to hold all the ingredients comfortably.
• Cutting Board and Knife
• Small Bowl - to whisk together the dressing ingredients. It should be deep enough to prevent splashing.
• Whisk - a small whisk to combine the dressing ingredients.
• Large Salad Bowl - for serving the salad.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare Jackfruit

Drain and rinse the jackfruit, then shred it to resemble the texture of the real thing. You can also use a food processor for a finer texture.

Step 2: Combine Ingredients

Combine the shredded jackfruit with diced red onion, celery, and chopped pickles in a large mixing bowl.

Step 3: Make the Dressing

In a separate bowl, whisk together vegan mayo, Dijon mustard, lemon juice, garlic powder, salt, and pepper until well combined.

Step 4: Mix Jackfruit and Dressing

Pour the dressing over the jackfruit mixture and toss until everything is evenly coated. Add chopped nori seaweed for an extra hint of the sea, if desired.

Step 5: Prepare the Pasta

Cook the pasta according to the package instructions, adding peas for the last few minutes of cooking. Drain and rinse under cold water.

Step 6: Assemble the Salad

In a large salad bowl, combine the pasta, peas, sweetcorn, cucumber, capers, and dill. Add the jackfruit "tuna" and mix well.

🍽️ Serving

Serve this vegan "tuna" salad is incredibly versatile and can be served in several delicious ways. Here are some ideas:

• Picnic Side Dish: Pack it up for a sunny day out! It pairs wonderfully with other picnic classics like veggie wraps and fresh fruit.
• Main Course: Serve it as a main course with a side of garlic bread for a satisfying, balanced meal.
• Vegan Tuna Melt: Use the jackfruit mix to make a delicious vegan tuna melt or a vegan tuna salad sandwich, by serving a dollop of the salad mix between two slices of bread. For extra flavor, add fresh herbs, red bell pepper, cucumber slices and a dollop of sweet relish.
• Vegan Fish Tacos: Serve the vegan jackfruit "fish" on toasted corn tortillas alongside a sprinkle of old bay seasoning, romaine lettuce and fresh vegetables.
• Potluck Contribution: It's also the perfect dish to bring to potlucks or gatherings – it's sure to be a crowd-pleaser!
• With a Green Salad: For a lighter meal, serve it alongside a green salad with a tangy vinaigrette. This combination complements the creaminess of the pasta salad and adds extra freshness to your plate.

Remember, this pasta salad is best served chilled, so keep it in the fridge until you're ready to serve.

❄️ Storage

If you have leftovers of this vegan "tuna" salad, don't worry! You can store it in an airtight container in the refrigerator for up to 3-5 days. The flavours will actually deepen over time, making it even more delicious!

Before storing, make sure the salad is completely cooled. This prevents condensation from forming in the container, which can make the salad soggy.

🔜 Related Recipes

If you enjoyed this vegan "tuna" salad, you might also like some of my other vegan fish recipes! Check out this Chickpea Tuna Sandwich is a fantastic option for a quick and satisfying lunch, or this recipe for Banana Blossom Fish for the perfect vegan fish and chips!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Tuna Salad

Romy

Treat yourself to this Vegan "Tuna" Salad, a plant-based take on the classic dish. Packed with flavorful jackfruit and crunchy veggies, this recipe serves up a healthy, satisfying meal, that's perfect for lunch, picnics, or a light dinner - a versatile staple for any vegan kitchen!

Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish

Cuisine American, vegan

Servings 4 servings

Equipment

• 1 food processor optional, to blend the jackfruit
• 1 large mixing bowl
• 1 small bowl for mixing the dressing
• 1 whisk
• 1 Large Salad Bowl for serving
• 1 Cutting Board and Knife
• 1 Can Opener
• 1 Colander to drain and rinse
• 1 Pot for cooking the pasta

Ingredients

  

For the jackfruit "tuna":

• 2 cans jackfruit confit
• ¼ cup finely diced red onion (40g)
• ¼ cup finely diced celery (40g)
• 2 tablespoon finely chopped pickles (30g)
• ¼ cup vegan mayonnaise (60 ml)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• salt and pepper to taste
• Nori seaweed sheets chopped into small pieces for that oceanic flavor

For the salad:

• ¼ cup capers (40g) drained
• 1 tablespoon fresh dill (15g)
• 1 can tinned sweetcorn (7oz)
• ½ cup peas (65g)
• 7 oz short pasta (200g)
• ½ cucumber diced

Instructions

 

• Start by draining your jackfruit confit. Using your fingers or a fork, shred the jackfruit into small, flaky pieces that resemble the texture of tuna. If you want a finer texture, pulse it a few times in a food processor.
• In a large mixing bowl, combine the shredded jackfruit with the finely diced red onion, celery, and pickles.
• In a separate small bowl, whisk together the vegan mayo, Dijon mustard, lemon juice, garlic powder, salt, and pepper until the mixture is well combined.
• Pour the dressing over the jackfruit mixture. Gently toss the mixture until everything is evenly coated. Taste the mixture and adjust the seasoning if necessary. If you want an extra hint of the sea, sprinkle some chopped nori seaweed into the mixture.
• Cook the pasta according to the instructions on the packet. Add the peas during the last few minutes of cooking. After cooking, drain the pasta and peas and rinse them under cold water.
• In a large salad bowl, combine the pasta, peas, sweetcorn, cucumber, capers, and dill. Add the jackfruit "tuna" mixture to the bowl and mix everything well.
• Your vegan "tuna" salad is ready to serve! Serve the salad chilled, and enjoy it as a main dish or as a side, for lunch, at a picnic or bring it along to a summer gathering. Get creative with it and enjoy!

Notes

• When serving this vegan "tuna" salad, you can be creative! Serve it on a bed of greens for a light and fresh meal, enjoy it as a main or as a side dish, for lunch or as a light dinner, and bring it along to picnics and summer gatherings.
• This salad is best served chilled, so refrigerate it before serving if you have time. This also allows the flavors to meld together for an even more flavorful dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days.
• The flavors of this salad deepen over time, so it may taste even better the next day!

Keyword healthy salad, Plant-based Recipes, salad recipe, vegan lunch, vegan tuna salad

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