Vegan Tuna Salad

close up of vegan tuna sandwich to show flaky texture.

Prep Time 15

Cook Time 5

Total Time 20

Servings:5 servings

Author: Lori Rasmussen, My Quiet Kitchen

This vegan tuna salad is a tried-and-true reader favorite, and I know you'll love it, too! The combination of chickpeas and jackfruit is so satisfying. Try this delicious spread in wraps and sandwiches or as an easy snack with raw veggies and crackers.

Ingredients
US Customary | Metric

1 (20 oz.) can young jackfruit in brine - sometimes labeled "green jackfruit"
1 large lemon
3 ribs celery, diced - about 1 cup
1 small red onion, diced (about ¾ cup)
1 ½ teaspoons Old Bay seasoning - or more to taste
1 (15 oz.) can chickpeas, rinsed and drained
1 batch Oil-Free Vegan Aquafaba Mayo - Or ½ to ¾ cup vegan mayo of choice.
1 teaspoon dulse granules - Sub crumbled toasted nori, if desired.
dash of cayenne pepper, optional
salt, to taste

Instructions

Drain the jackfruit and place in a shallow bowl or dish. Cover with water and let soak for a few minutes while you prep the onion and celery and gather the other ingredients. Preheat a saute pan over medium heat.
Drain the jackfruit, and place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.
Transfer the jackfruit to the pan, and saute for 2 to 3 minutes, stirring occasionally.* Add 1.5 teaspoons Old Bay to the pan and stir. Cook for another minute or so, then add juice from half a lemon. Stir again, and remove from heat. Transfer jackfruit to a plate to cool.
In the bowl of a large food processor combine the cooled jackfruit, chickpeas, and ½ cup mayo. Pulse 5 to 8 times. Scrape down the sides of the bowl, and add the dulse granules, cayenne, and more mayonnaise, if desired (I used the entire batch of Aquafaba Mayo to make the tuna salad nice and tangy and rich). Pulse to combine.
Taste and add more salt, lemon juice, Old Bay, dulse, and/or cayenne, as desired. Add the red onion and celery, and pulse to incorporate. Transfer vegan tuna salad to a lidded storage container, and refrigerate until ready to serve.

Video

Notes

Tip: Sautéing the jackfruit helps evaporate any remaining moisture and enhances the flavor of the Old Bay seasoning and lemon. Trust me, it's worth the extra step!

Storage: Store vegan tuna salad in the refrigerator in an airtight container for up to 5 days. It holds up very well for meal prep and tastes even better after the first day.