Vegan Tuna Salad
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!
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!