Quick Jackfruit Tuna Salad

Finding tasty plant-based alternatives to classic lunch favorites can feel like a real puzzle. Between juggling work deadlines and trying to make good choices for your health, it’s tempting to fall back on the same old sandwiches – especially when you’re craving something familiar like tuna salad.

That’s where this jackfruit tuna salad comes to the rescue. It perfectly mimics the texture and flavor of the traditional version, while being completely plant-based. Plus, it’s quick to put together, works great for make-ahead lunches, and you can easily adjust the seasonings to match your preferences.

What Kind of Jackfruit Should I Use?

For this recipe, you’ll want to use young green jackfruit that comes packed in brine or water, not the sweet ripe jackfruit packed in syrup. Young jackfruit has a neutral flavor and a stringy texture that makes it perfect for mimicking tuna, while ripe jackfruit is sweet and wouldn’t work for this savory dish. You can find canned young jackfruit in most Asian grocery stores or in the international aisle of many supermarkets. Before using it, drain and rinse the jackfruit well to remove the brine, then use your hands to pull apart and shred the pieces – this will give you that flaky, tuna-like texture. If you notice any tough core pieces, you can remove these or chop them into smaller bits.

Options for Substitutions

This plant-based recipe is pretty flexible and you can make several swaps while keeping the seafood-like taste:

• Jackfruit: This is the main ingredient that gives the salad its tuna-like texture, but if you can’t find it, you could use mashed chickpeas instead – just double the amount of chickpeas in the recipe. The texture will be different but still tasty!
• Old Bay seasoning: If you don’t have Old Bay, mix together equal parts celery salt, paprika, and a pinch each of black pepper, garlic powder, and dried mustard powder.
• Seaweed granules/nori: This gives the ocean flavor – you can use any type of seaweed (dulse, wakame, or kelp) or even fish-free seasoning blends made for vegan dishes.
• Vegan mayo: No aquafaba mayo? Regular vegan mayo works fine. You could also use mashed avocado mixed with a bit of lemon juice, though the flavor will be different.
• Celery: For the crunch factor, you can swap celery with chopped water chestnuts, diced cucumber, or chopped jicama.
• Red onion: Feel free to use white onion, shallots, or even green onions – just adjust the amount based on how strong you want the onion flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing jackfruit “tuna” salad is not properly draining and drying the jackfruit – excess moisture can make your salad watery and dilute the flavors, so be sure to press it firmly in a clean kitchen towel after draining. Another common mistake is leaving the jackfruit pieces too large; for the most authentic tuna-like texture, shred the jackfruit thoroughly with two forks, removing any tough core pieces that won’t break down easily. If you skip the seaweed element (nori or granules), you’ll miss out on that crucial “seafood” flavor that makes this dish convincing – it’s worth seeking out this ingredient at Asian markets or natural food stores. For the best flavor development, let the salad rest in the fridge for at least 30 minutes before serving, allowing the jackfruit to absorb all the seasonings and develop a more complex taste profile.

What to Serve With Jackfruit Tuna Salad?

This plant-based take on tuna salad is super flexible when it comes to serving options! The most straightforward way is to pile it between two slices of toasted bread with some crisp lettuce and juicy tomato slices for a classic sandwich. If you’re watching your carbs, try serving it over a bed of mixed greens or in lettuce wraps for a light lunch option. I love setting out some sides like pickle spears, potato chips, or a handful of cherry tomatoes to round out the meal – just like you would with traditional tuna salad. For a fun party presentation, serve it with crackers or cucumber rounds as an appetizer spread.

Storage Instructions

Keep Cool: This jackfruit tuna salad stays fresh in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two as everything mingles together! It’s perfect for making on Sunday and enjoying throughout the week for quick lunches.

Prep Ahead: You can prep all the ingredients in advance and store them separately. When you’re ready to eat, just mix everything together. If you’re meal prepping, consider keeping the celery separate until serving to maintain its crunch – nobody likes soggy celery!

Note: I don’t recommend freezing this salad since the texture of the vegetables would change quite a bit upon thawing. Plus, the mayo might separate and become watery. It’s best enjoyed fresh or within those 5 days from the fridge.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 15-20 g
• Fat: 20-25 g
• Carbohydrates: 50-55 g

Ingredients

• 1 can (20 oz) young jackfruit in brine (also called “green jackfruit”)
• 1 large lemon
• 3 stalks celery, chopped (roughly 1 cup)
• 1 small red onion, chopped (approximately 3/4 cup)
• 1 1/2 teaspoons old bay seasoning (or adjust to your preference)
• 1 can (15 oz) chickpeas, washed and drained
• 1 portion of oil-free vegan aquafaba mayo or 1/2 to 3/4 cup of your favorite vegan mayo
• 1 teaspoon seaweed granules (or use crumbled toasted nori if preferred)
• A pinch of cayenne pepper, optional
• Salt, as needed

Step 1: Prepare and Soak the Jackfruit

Begin by draining the jackfruit and placing it in a shallow bowl or dish.

Cover the jackfruit with water and allow it to soak for a few minutes while you prepare the onion and celery and gather any other necessary ingredients.

While the jackfruit is soaking, preheat a sauté pan over medium heat.

Step 2: Drain and Squeeze the Jackfruit

Once the jackfruit has soaked, drain it again and place it on a clean, lint-free towel.

Gather the ends of the towel and hold it over the sink, then squeeze the jackfruit very well to remove as much liquid as possible.

This step is vital for the right texture in your vegan tuna salad.

Step 3: Sauté the Jackfruit

Transfer the drained jackfruit to the preheated pan and sauté for 2 to 3 minutes, stirring occasionally.

Add 1.5 teaspoons of Old Bay seasoning to the pan and stir well.

Cook for another minute, then add the juice from half a lemon and stir again.

Remove from heat and transfer the jackfruit to a plate to cool.

Step 4: Process the Jackfruit Mixture

In the bowl of a large food processor, combine the cooled jackfruit, chickpeas, and ½ cup of mayonnaise.

Pulse the mixture 5 to 8 times to combine.

Make sure to scrape down the sides of the bowl, then add the dulse granules, cayenne, and additional mayonnaise if desired (to make the salad tangy and rich, use a full batch of Aquafaba Mayo, if available).

Pulse again until everything is well combined.

Step 5: Adjust Seasoning and Finish the Salad

Taste the mixture and add more salt, lemon juice, Old Bay seasoning, dulse, and/or cayenne to suit your preferences.

Add the prepared red onion and celery, then pulse to incorporate these veggies evenly throughout the mixture.

Transfer your vegan tuna salad to a lidded storage container, and refrigerate until you are ready to serve.