I love jackfruit, it’s so versatile! I love using it to make pulled pork and crabless cakes. But it wasn’t until recently that I noticed how much it looks like tuna! So I started inventing and came up with the following “tuna mayo” recipe.
Jackfruit!
My family come from Grimsby, so fish was very important to my Grandparents (probably why my living Grandad finds it so hard to believe that I’m vegan.). My dear departed Nan used to crack me up – she would refer to tuna as “poor man’s salmon”. Even after she had a stroke and suffered from bad memory loss, she still remembered how much she hated tuna!!! Still, I think she might have approved of this recipe as the jackfruit has a much less dry texture, not to mention no mercury or parasites! (Check out this funky little dude!)
Perfect for sandwiches, salads and jacket potatoes (I really must write up my jacket potato recipe at some point – I really do make a great jacket spud!)
Furthermore, it’s a really easy recipe once you have all the ingredients:
“Tuna mayo” recipe
Ingredients:
- 1 x tin of green jackfruit in brine* (280g)
- 1 x nori sheet (finely shredded)
- 2 x tsp apple cider vinegar
- 1/8 x cup chopped capers
- ¼ x cup vegan friendly mayo
- ½ x tsp salt (sea salt is best)
- 1 x tsp tamari (soy) sauce
*Make sure you use the green jackfruit in brine and not the ripe stuff in syrup. Otherwise, don’t come crying to me when your tuna mayo tastes like a fruit salad!
Method:
- Drain the jackfruit and mash-shred-massage into tuna-esque flakes using two forks or your fingers. Some jackfruit recipes I have seen discard the core but it will break up so no point in wasting it! (although I tend to pick out the seeds and eat them as I go…)
- Put the jackfruit in a bowl and add the nori, vinegar, capers, mayo, salt and tamari. Mix well.
- Cover with clingfilm and leave in the fridge for at least an hour before serving – I find that the vinegar/briny taste develops over time.
It’s looking like tuna already!
*Variation* – I quite like using a mixture of 2 parts mayo to 1 part salad cream for a lovely tangy taste, but as vegan salad cream can be a bit trickier to come by, I usually just use the mayo.
Easy peasey squeezy lemons!
Flash-Gordonette…X
