On a recent family trip to California, we had the pleasure of eating at lots of amazing vegan restaurants. One of our favorite places was Sage Organic Vegan Bistro in Los Angeles. While everything we ordered was incredible, the mock tuna really made an impression. It was the best mock tuna we have ever had. I had always enjoyed my chickpea mock tuna, but Sage’s had something extra; it had something that made it even more like the “real” thing. Their secret ingredient? Jackfruit. I had never even heard of jackfruit, but I couldn’t wait to get my hands on some as soon as I got home. It turns out jackfruit is rich in potassium, calcium, and iron. It is available in most Asian markets, and also online. Click here to order it from Amazon.
I was so excited to open the can and create my own version of tuna salad. I think it came out great! Maybe not quite as perfect as Sage’s, but darn close! Hope you like it!
- 1 can young jackfruit in brine or water, rinsed and drained
- 1/2 t olive oil
- 1/2 c diced onion, divided
- 1 t kelp ganules
- 1 t dulce flakes
- 1/4 t salt
- 1 c cooked chickpeas, mashed
- 1/4 c vegan mayo
- 2 T diced pickles
- 2 stalks celery, diced
With a fork, shred the jackfruit (some pieces have a hard part that you can just cut off and discard). Heat the oil in a small pan over medium heat. Add 1/4 c of the onion and cook for a minute. Add the jackfruit and cook, stirring occasionally, until there is no liquid in the pan, about 5 minutes. Add the kelp, dulce and salt and cook one minute more. Remove from heat.
In a small bowl, mash the chickpeas. Add mayo, pickles, celery and remaining onion. Mix well. Add jackfruit mixture and combine well.