Jackfruit tuna salad
This delicious creamy salad, made with pulled ‘jackfruit tuna’, can be served chilled on salad leaves or used as a sandwich filling for an impressive and satisfying appetizer or party snack.
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the jackfruit-tuna marinade
-
2 tbspcapers
-
2 tbsptamari sauce
-
2 tbsprice vinegar
-
1 tbspcaper water
-
2 tbspno-fish sauce (or more tamari)
For the jackfruit tuna
-
340 gyoung jackfruit in brine drained
For the salad
-
240 gcooked white beans
-
6radishes
-
1red onion
-
100 gpickled cucumber
-
150 mlvegan mayonnaise
-
2 tbspdill chopped
-
salt & pepper to taste
-
1lettuce head
Instructions
For the jackfruit-tuna marinade
-
Put all the ingredients for the tuna marinade in a blender and process until smooth.
For the jackfruit tuna
-
Rinse and drain the jackfruit and pull it apart in threads.
-
Put the pulled jakfruit on a baking pan and pour the marinade over it. Mix well until all jackfruit is covered, then put in the oven.
-
Grill at 200°C for about 20 minutes. Take out of the oven and let cool.
For the salad
-
In a salad bowl, roughly mash the white beans with a fork or a potato masher. Finely chop the radishes, onion, and pickles, and add to the mashed beans.
-
Add the mayonnaise and the dill and mix well. If the consistency is too thick, add a bit of the pickle brine and mix in the cooled jackfruit tuna. Add some salt and pepper to taste, mix, and serve on salad leaves.
-
Garnish with some extra dill, radishes, or chopped chives.
