This mock tuna salad is made using jackfruit and miso sunflower seeds vegan sour cream. This is an easy recipe for anyone wanting to replace tuna in a happy plant based world 🙂

Jackfruit is not always the easiest ingredient to find, but definitely worth the effort!  It is commonly found at your local Asian small goods store.

This recipe has the look and flavour of the sea some new vegans miss. Surprisingly filling, this mock tuna salad recipe is just as tasty and cheaper than the real thing!

Mock Tuna Salad
Servings Prep Time
4Serves 10mins
Cook Time
Votes: 10
Rating: 4
You:
Rate this recipe!
30mins
Print Recipe
Vegan Mock Tuna Salad
Servings Prep Time
4Serves 10mins
Cook Time
Votes: 10
Rating: 4
You:
Rate this recipe!
30mins
Print Recipe
Vegan Mock Tuna Salad
Ingredients
Servings: Serves Units:
Instructions
Sunflower Seed Vegan Sour Cream
  1. Add all the Sour Cream ingredients to a small blender. Blend until you have a nice creamy mixture. Add more water if you feel it's too dry.
Jackfruit Tuna
  1. Pour the can of Jackfruit into a colander and wash the Jackfruit, then put into a medium sized pot and cover the jackfruit with water.
  2. Cook the jackfruit for approximately 30 minutes or until it breaks apart easily into Tuna like chunks.
  3. Drain the Jackfruit and allow it to cool, then use a fork to break it into tuna like chunks in a bowl.
  4. Now crumble the Nori sheet with your hands over the jackfruit, and then mix in the sour cream mixture through. Give it a taste test, and add salt & pepper to taste.
  5. Try serving on sandwiches with lettuce, tomato and onion...Delicious!
Recipe Notes

The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/

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