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
- Sunflower Seed Vegan Sour Cream
- 1/2 cup Sunflower Seeds raw
- 1 - 2 tsp White Miso paste
- 1 tbs Pickled Sweet & Sour Cucumber Juice or vinegar/lemon juice
- 1/4 cup Filtered Water
- Jackfruit Tuna
- 1 sheet Nori Crumbled - The green bit on the outside of Sushi Rolls
- 1 280 grams Young Green Jackfruit in Brine 1 tin
- Celtic Sea Salt to taste
- Black Pepper (freshly ground) to taste
Servings: Serves Units:
Sunflower Seed Vegan Sour Cream
- 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.
- 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.
- Cook the jackfruit for approximately 30 minutes or until it breaks apart easily into Tuna like chunks.
- Drain the Jackfruit and allow it to cool, then use a fork to break it into tuna like chunks in a bowl.
- 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.
- Try serving on sandwiches with lettuce, tomato and onion...Delicious!
The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/
Share this Recipe
Looks delicious. Love your work. Maybe your recipes can help my family join me in the vegan journey..
Glad you like the recipes 🙂 All the best to you and your family x
I needed a fish substitute this sounds wonderful. Off to my Asian market today to
see if I can find it. Next time maybe show us the can I had never heard of it, so
had to google it lol. Thanks Again Anja I love your recipes.
I don’t understand the reason for cooking the jackfruit. Surely it is already cooked, having been canned. What is the purpose? Why not just rinse, drain, and use?
It gets rid of the brine taste and also softens it up 🙂
This was a awesome recipe made it as it is written perfect thanks
Fantastic. Glad you like it 🙂
Tried to pin this but it says has invalid parameters. Wondering if hats why no-one else has pinned!
I tend to lose recipes if don’t pin them, find Pinterest invaluable for vegan recipes.
Hi Judy, the pin function is working on my computer and is showing about 10 pins. Not sure why it is not working for you.
Hi Anja, can you please share where I can get canned jackfruit and white miso in Australia? I really want to make this.
You cab get both in Asian grocery stores 🙂
Hi Anja. You have the most amazing recipes. And they’re so easy!! I really would like to try this recipe, but without any oils…including nut oils. What can I do to substitute the sour cream ingredients? Thanks for your help and your wonderful recipes.
Maybe try a tofu based mayo.
I added some capers and a little bit of it’s salty and vinegary brine and it goes really well! 🙂
Great additions… glad you like the recipe x
I can’t use Miso because it is soy based, do you have another suggestion. Also where can I find jack fruit in the US?
You can get chickpea or rice miso. Or use a mixture of tahini and a bit of sea salt. Jackfruit is available at asian grocery stores or online.
Wonderful, thank you very much! We’ll be sharing this on the Fish Feel website and on our social media outlets. There are more vegan ‘tuna’ recipes and other vegan seafood recipes and resources at: http://fishfeel.org/seafood/
This is the second recipe of Anja’s that I’ve tried. Like the last one, this one is incredible! I make it as it, and it was great, then I added green onions, celery, and carrots just to make it taste like the tuna I usually make. Thanks so much Anja for sharing your recipes. You have a gift for cooking.
Thank you Sheila, your additions sounds fantastic!!!
I’ve tried multiple recipes of yours, they’re all easy and taste great.. You’ve been a big inspiration to my changes in eating as well as weight loss.. I cannot thank you enough for making these all available for everyone that is willing to try them.. This coming from someone who was stuck in a meat world for 40 years.. Keep up the good work.. 🙂
I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂 Congratulations on your lifestyle change.
Great idea! BTW, cooking Jackfruit in a pressure cooker (Insrant Pot) takes all of 7 minutes 🙂
Anya! Just made it and it was delish! We have also made this with an organic bbq sauce. I liked your version better.
We managed to find a local Asian store in Monterey, CA and the cans are very cheap so that too is a bonus. Thanks again for another lovely recipe. Yummmmmmm
So glad you like the recipe 🙂 Thanks for the comment.