When I tried young jackfruit for the first time, its stringy, but at the same time very tender texture instantaneously reminded me of tuna. Since young jackfruit doesn’t have a strong taste of its own, it is very adaptable and hence absolutely perfect for this fishy twist. So easy to make and ready in less than 30 minutes!
- one 7 oz (200 g) package young jackfruit pieces (I used “Edward & Sons“)
- 3 Tbsp extra virgin olive oil
- 1 medium-size carrot, finely diced
- 1 cup (240 ml) filtered water
- 1 tsp Celtic sea salt
- 1 sheet nori, crumbled and ripped into very small pieces
- 2 Tbsp tomato paste
- 2-3 tsp white or brown balsamic vinegar
- 2 tsp maple syrup
- freshly ground black pepper to taste
- 1 cup (120 g) frozen petite green peas
- 1 large stick celery, finely diced
- 1/2 medium-size sweet onion, finely diced
- some fresh parsley, chopped
Wash and cut your veggies.
Take jackfruit out of the packaging and mash slightly to loosen and separate the fibers. Leave some bigger pieces as well, because you want a tuna-like texture.
Preheat a medium-size saucepan on medium heat. Add olive oil with finely diced carrot and sauté for only 1-2 minutes. Pour in the water and add salt, nori pieces, and jackfruit. Bring to a simmer and stir in tomato paste, balsamic vinegar, maple syrup, and season to taste with freshly ground black pepper. Simmer uncovered for 5 minutes while stirring occasionally. Add frozen peas and simmer for 5 more minutes.
Transfer the “tuna” mix into a serving bowl, then stir in diced onion, celery, and parsley. Season to taste with more black pepper and salt, if necessary, and chill in the fridge for at least an hour. Enjoy!
- We enjoyed our jackfruit-tuna salad with potatoes, tomatoes, and lots of kale, as shown in the picture above.
- It would also be a wonderful topping for any green salad, or a nice addition to a salad buffet.
- Perfect to make ahead of time and bring to a party.