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  • Kathi

Vegan Tuna Salad with Jackfruit

This colorful salad is not only tasty as a side dish, but is also great as a spread.

Vegan Tuna Salad with Jackfruit

Jackfruit has now gained a foothold as a popular meat substitute. Especially for vegan pulled pork or burger patties, the fibrous fruit tends to be used. But I'll show you with this recipe that you can also turn it into vegan fish. This colorful tuna salad is super easy to prepare and tastes wonderfully crunchy and creamy. By mixing vegan mayonnaise and unsweetened soy yogurt, the dressing is also nice and fresh and not as heavy and greasy as you know it from classic mayo dressings. The fresh vegetables also give the salad an extra vitamin boost. The fishy flavor comes from nori leaves, which are ground into fine flakes in a blender.

It's best to buy the jackfruit in a can or jar, as the shrink-wrapped version is more often accompanied by a musty aftertaste. I like to give the jackfruit a baking soda bath before processing to neutralize the sour taste.

For a medium sized bowl you need:

For the baking soda bath:

  • cold water

  • approx. 1 1/2 tsp. baking soda

For the vegan tuna:

  • 200g jackfruit in brine (drained weight).

  • 4 nori leaves

For the dressing:

  • 100g vegan mayonnaise

  • 150g soy yogurt, unsweetened

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 1 pinch of sugar

  • 1 - 2 tbsp. light balsamic vinegar


  • 100g peas, frozen

  • 140g canned corn

  • 3 pickled cucumbers

  • 1 small onion

  • 1 red bell pepper


  1. Fill a large bowl with cold water and dissolve the baking soda in it.

  2. Rinse the jackfruit well under running water and shred it with your fingers. Then let it soak in the baking soda bath for at least 30 minutes.

  3. Put the corn in a separate colander.

  4. Bring water to a boil in a saucepan and cook the peas for about 5 minutes until they are firm to the bite.

  5. Then put the peas in a colander, rinse them under cold running water and drain them well. Set them aside to cool.

  6. Cut the gherkins into fine cubes.

  7. Peel the onions and dice them very finely as well.

  8. Wash the red bell pepper, remove the seeds and stalk and cut it into fine cubes.

  9. Put the nori leaves in a blender and grind them into fine flakes.

  10. Mix the mayonnaise with yogurt, vinegar, salt, pepper and sugar.

  11. Take the jackfruit out of the baking soda bath and rinse it well under running water.

  12. Then place it in a large bowl with the peas, bell bell pepper, gherkins, onions, corn, and nori flakes.

  13. Pour the dressing over it and mix everything well.

  14. Leave the tuna salad in the refrigerator for at least 2 hours.


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