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Jackfruit Tuna Salad (With No Tuna)

By December 2, 2018Recipes
Reading Time: 2 minutes
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Jackfruit is the new be all, end all vegan food or meat substitute. That means this jackfruit tuna salad is healthy, low carb, and low calorie — and it can even fool many meat lovers.

This jackfruit tuna salad is compliant on all levels and is really tasty. If you haven’t tried anything jackfruit before, this is a flavorful and simple way to start. You can use it in a salad or put it on top compliant crackers, but my personal favorite is to put it in a lettuce roll. Regardless, enjoy!

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Jackfruit Tuna Salad
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Jackfruit Tuna Salad (With No Tuna)

Jackfruit is healthy, low carb, and low calorie — and it can even fool many meat lovers.

Category Dinner, Lunch, Salad, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Alma Schneider

Ingredients

“Tuna” ingredients:

  • 1 20-ounce can young green jackfruit can be found at Trader Joe’s or online
  • 2 large cloves garlic
  • 3/4 medium onion divided into quarters
  • Juice of 2 limes
  • 1/4 cup water

Dressing ingredients:

  • 1/3-1/2 cup WLC-compliant mayonnaise add more depending on your taste
  • 1 Tbsp Dijon mustard
  • Pinch cayenne pepper
  • 2 small carrots
  • 1/4 medium onion
  • 1 cup apple about 1/2 large apple, finely chopped
  • 3 Tbsp pickles chopped
  • 1/3 cup almonds, cashews, or any other nut chopped
  • 2 tsp Triple Blend sea flakes optional, can be found at Whole Foods or health food store
  • Salt and pepper to taste

Instructions

  1. Mince 3/4 of the onion and the two garlic cloves.
  2. Rinse the canned jackfruit, and then pulse it in a food processor or mash with a fork until it looks like tuna flakes.
  3. In a sauce pan, simmer the jackfruit, water, lime juice, garlic, and onion, covered for 15 minutes.
  4. While that is simmering, mince the carrots, pickles, remainder of the onion, nuts, and apple, and set aside.
  5. Once the jackfruit combo is done simmering and is cooled, place in a bowl and add in the minced ingredients, mayo, mustard, cayenne, salt and pepper, and optional sea flakes.
  6. Adjust seasonings and chill.
  7. Serve in sandwiches or on top of lettuce or in an avocado.

Recipe Notes

Make sure to double check all your condiment and pickle ingredients for compliance to the Whole Life Challenge guidelines.

Alma Schneider
Alma is a Licensed Clinical Social Worker, cooking coach, and food blogger. She is the founder of Take Back the Kitchen, a lifestyle program created to help people recognize and overcome common and unique obstacles to planning and preparing healthy meals. Alma provides demonstrations, workshops, and speaking engagements for individuals and non-profits, as well as for corporate wellness workshops, lunch and learns, and company retreats.

Alma has presented at TEDx and is the recipient of The American Red Cross award for Community Service. She has been featured on the Today Show, TV Land, CBS News and is a frequent contributor for CBS local.com, Diabetic Lifestyle, and Knowmore.tv. She has been featured in Family Circle Magazine, Family Fun Magazine, and numerous other websites and publications. Her syndicated recipe column appears in more than twenty print and online newspapers. Alma has been on the Whole Life Challenge for a year and a half and has never felt better.