Well, I finally used the can of jackfruit I got at Trader Joe’s after I ate it at the Kripalu yoga retreat. It has a meaty texture, is healthy, and is canned which I love. I googled how to use it and saw that you can use it for mock tuna salad. I fiddled with some recipes on line and added some take back the kitchen flair. I even fooled some family members at dinner, who believed it was real tuna (until one blabber-mouthed kid gave it away).
Make it for your vegan friends and gain some points.
Oh, and an added bonus is that it won’t stink up your kitchen or garbage.
Jackfruit “Tuna” Salad
Part 1 ingredients:
1 20 ounce can Jackfruit (Trader Joe’s)
2 large cloves of garlic
1 medium sized onion, divided into 3/4
juice of 2 limes
1/4 cup of water
Part 2 ingredients:
1/3-1/2 cup mayonnaise (vegan or not) Add more depending on taste
1 Tbs Dijon mustard
Pinch cayenne pepper
2 small carrots
Remainder of the above onion
1 cup finely chopped apple (about 1/2 large apple)
3 Tbs chopped pickles
1/3 cup chopped almonds, cashews or any other nut you like
2 tsp Triple Blend sea flakes (optional from Whole Foods or other health food stores)
Salt and freshly ground pepper to taste
Mince 3/4 of the onion and the two garlic cloves.
Rinse off the canned jackfruit, pulse it in a food processor or mash with a fork until it looks like tuna flakes.
In a sauce pan, simmer the jackfruit, the water, the lime juice and the garlic and onion, covered for 15 minutes.
While it’s simmering, mince the carrots, the pickles, the remainder of the onion, the nuts, the apple and set aside.
Once the jackfruit combo is done simmering and is cooled, place in a bowl and add in the minced ingredients, the mayo, the mustard, the cayenne, the salt and pepper and sea flakes if you are using.
Adjust seasonings, chill and serve in sandwiches or on top of lettuce or in an avocado.
Makes enough for 4-6