Make a delicious plant-based version of tuna salad using jackfruit! This Jackfruit Tuna Salad is a vegan alternative to the classic recipe. Ready in 5 minutes!
I have to be honest: even before going vegan, I was never really a fan of tuna. Personally, I was more of a chicken salad kind of girl (and have since become a chickpea salad kind of girl!)
But I don't think I ever tried a proper tuna salad. Ya know? One that has lots of fresh veggies and bright flavors.
Tuna salad may be a grab-and-go type of food, but it can still be fresh and bright and delicious!
And that's what this vegan version of tuna salad is!
It's made from whole, plant foods. And with the incredible power of plants, this salad has a shockingly fishy taste and texture (without being too overwhelming.)
And it's got a tuna salad skeptic like me going back for seconds. Win!
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Why this recipe works
Okay, but like, how does this tuna salad taste like tuna salad? And what about that fishy texure?
Seafood Taste
Since this recipe doesn't actually have fish, we'll use seaweed to provide a fish-like flavor.
A lot of our tastes are just associations. So when we taste that seaweed flavor, it also tastes like fish!
Miso, a fermented soybean paste, also helps create a brine-like flavor, supporting the seaweed flavors.
Seafood texture
To achieve a flaky fish texture, we'll use jackfruit. Which is has a "pulled" texture (like pulled pork!) Blended in the food processor, it takes on a fish texture!
Why I love this Jackfruit Tuna Salad
- Dietary needs - this salad is vegan, dairy-free, and sugar free. It can also easily be made gluten-free and oil-free
- Tastes just like tuna salad - seriously! This jackfruit tuna salad has all the flavors and textures of tuna salad, all from plants!
- Great for meal prep - make a batch of tuna salad on the weekend and grab a serving each day for lunch
Ingredient Notes & Substitutions
- Young Green Jackfruit: jackfruit is SO incredible when it comes to creating textures in vegan dishes. I use it in my BBQ sandwiches for a pork texture. And it works great in this recipe for a flaky fish texture!
- Chickpeas: chickpeas add some bulk to this salad, to create the right balance between flaky (from the jackfruit) and thick. They also add some fiber and protein!
- Celery: for a nice fresh crunch in every bite
- Carrot: carrot adds even more crunch!
- Red Onion: feel free to sub a yellow onion here
- Dill Pickles: I chopped up a few dill pickles for this recipe, but a no-sugar relish will also work
- WFPB Mayonnaise: I use my homemade plant-based mayo to avoid added sugars and oils. If you'd like to use store bought, look for a brand that has minimal ingredients and uses an oil like avocado oil or olive oil (avoid canola oil!). For an oil-free mayo option see the FAQ section below
- White Miso: miso is a fermented soy bean paste. It has a salty, briney flavor that helps create a fishy flavor in the salad. I like using mellow white miso because it's not too overpowering
- Whole Grain Mustard: I like whole grain or stone ground mustard in this dish for a bit of extra texture, but Dijon mustard will work just fine
- Parsley: a sprinkle of parsley adds some freshness to the salad
- Nori: if you really want that seafood flavor for this tuna salad, add some nori (seaweed!). You can usually find nori or other seaweed in the Asian section of the store - I like to buy the little snack packs (with avocado oil), but a full sheet like you'd use for sushi will also work
How to make Vegan Tuna Salad
Step 1. Add the jackfruit to a food processor. Pulse several times to break down.
Step 2. Add the remaining ingredients and pulse again.
Step 3. Serve sandwich style with your favorite toppings like lettuce, pickles, and microgreen sprouts.
FAQ & Expert Tips
Honestly, yes. The fishy flavor you get from tuna is the same flavor you can find in seaweed. And the other flavors you know from tuna salad really come from the mayo, celery and other ingredients
To keep this recipe completely oil-free, use my homemade vegan mayo recipe.
Use whatever sandwich bread you like. I recommend a good sourdough as the 'healthiest' option. Sourdough is also great for those with gluten sensitivities (not celiac).
Store this tuna salad in the fridge in an air tight container for up to a week.
Recipe Prayer
Thank you God for this sandwich. Thank you for giving us foods that taste good and fuel our bodies with nutrients. We are grateful for this meal. Amen.
More vegan sandwiches
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📖 Recipe
Equipment
Ingredients
- 1 20 ounce can Young Green Jackfruit in brine drained
- 1 15 ounce can Chickpeas drained and rinsed
- 3 Stalks Celery diced
- ⅓ Cup Grated Carrot
- ¼ Cup Diced Red Onion
- ¼ Cup Diced Dill Pickles or no-sugar relish
- ½ Cup WFPB Mayonnaise
- 1 Tablespoon White Miso
- 1 Tablespoon Whole Grain Mustard or Dijon
- 1 Tablespoon Chopped Fresh Parsley
- 1 Nori Strip crumbled
To serve
- Sandwich Bread
- Lettuce
- Pickles
- Microgreen Sprouts
Instructions
- Add the jackfruit to a food processor. Pulse several times to break down.
- Add the remaining ingredients and pulse again.
- Serve sandwich style with your favorite toppings like lettuce, pickles, and microgreen sprouts.
Nutrition
Nutrition information is an estimate.
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