Mock Tuna Salad

/Mock Tuna Salad

Mock Tuna Salad

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
Rate this recipe!
Print Recipe
Vegan Mock Tuna Salad
Servings Prep Time
4Serves 10mins
Cook Time
Votes: 10
Rating: 4
Rate this recipe!
Print Recipe
Vegan Mock Tuna Salad
Servings: Serves Units:
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:

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By |2015-11-16T11:40:04+10:00September 11th, 2015|Recipe, Videos|26 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Greg September 11, 2015 at 7:58 pm - Reply

    Looks delicious. Love your work. Maybe your recipes can help my family join me in the vegan journey..

    • Anja September 15, 2015 at 11:12 am - Reply

      Glad you like the recipes 🙂 All the best to you and your family x

  2. Darla September 11, 2015 at 8:57 pm - Reply

    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.

    • Anja September 15, 2015 at 11:13 am - Reply

      Enjoy 🙂

  3. Laura September 14, 2015 at 2:45 am - Reply

    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?

    • Anja September 15, 2015 at 11:18 am - Reply

      It gets rid of the brine taste and also softens it up 🙂

  4. Darla September 20, 2015 at 5:15 am - Reply

    This was a awesome recipe made it as it is written perfect thanks

    • Anja September 24, 2015 at 11:41 am - Reply

      Fantastic. Glad you like it 🙂

  5. Judy September 29, 2015 at 6:02 pm - Reply

    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.

    • Anja September 30, 2015 at 9:14 am - Reply

      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.

  6. Kristy October 14, 2015 at 5:03 pm - Reply

    Hi Anja, can you please share where I can get canned jackfruit and white miso in Australia? I really want to make this.

    • Anja October 20, 2015 at 3:05 pm - Reply

      You cab get both in Asian grocery stores 🙂

  7. Cheryl December 21, 2015 at 8:40 am - Reply

    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.

    • Anja December 23, 2015 at 6:22 am - Reply

      Maybe try a tofu based mayo.

  8. Barbara Tartaglia December 25, 2015 at 6:46 pm - Reply

    I added some capers and a little bit of it’s salty and vinegary brine and it goes really well! 🙂

    • Anja January 5, 2016 at 10:53 am - Reply

      Great additions… glad you like the recipe x

  9. Debbie January 2, 2016 at 5:08 am - Reply

    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?

    • Anja January 5, 2016 at 11:11 am - Reply

      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.

  10. Mary Finelli March 4, 2017 at 5:53 am - Reply

    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:

  11. Sheila April 5, 2017 at 7:12 am - Reply

    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.

    • Anja May 18, 2017 at 4:41 pm - Reply

      Thank you Sheila, your additions sounds fantastic!!!

  12. Carolie November 13, 2017 at 6:24 am - Reply

    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.. 🙂

    • Anja January 9, 2018 at 2:39 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂 Congratulations on your lifestyle change.

  13. Lori March 17, 2018 at 10:23 pm - Reply

    Great idea! BTW, cooking Jackfruit in a pressure cooker (Insrant Pot) takes all of 7 minutes 🙂

  14. Moira May 20, 2018 at 5:04 am - Reply

    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

    • Anja May 29, 2018 at 5:22 am - Reply

      So glad you like the recipe 🙂 Thanks for the comment.

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