Vegan Tuna Salad

Super crunchy, creamy, tasty and healthy!



Ingredients

  • 11 (20 oz.) can jackfruit in brine

  • 1 large lemon, cut in half and juiced

  • 1 cup ribs celery, diced

  • 3/4 cup red onion, diced

  • 2 tsps Old Bay seasoning

  • 1 (15 oz.) can chickpeas, rinsed and drained

  • ½ to ¾ cup vegan mayo

  • 1 - 2 tsps dulse granules

  • Dash of cayenne pepper, optional

  • Salt, to taste



Instructions

  • Drain the jackfruit, place in a shallow bowl, cover with water and let soak for a few min while you prep the rest Preheat a saute pan over medium heat.

  • Drain the jackfruit, place on a clean dish cloth or paper towel. Gather the ends, 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 min, stirring occasionally

  • Add the Old Bay to the pan and stir. for about a min, then add juice from half the lemon. 

  • Remove from heat and place jackfruit to a plate to cool

  • Combine the jackfruit, chickpeas, ½ cup mayo and pulse 5 to 8 times

  • Add the dulse granules, cayenne, and more mayonnaise, if desired and pulse to combine

  • Taste and adjust seasonings - salt, lemon juice, Old Bay, dulse, and/or cayenne if necessary

  • Add the onion and celery, and pulse

  • Transfer to a covered storage container and refrigerate until ready to serve - it tastes better after the first day



Notes

  • Makes about 5 cups

  • Store in an airtight container in the refrigerator for 4 days


Adapted from and thanks to My Quiet Kitchen