Cooking with jackfruit has become one of my favorite things, because it is very versatile and has a great dense texture. It also pulls apart like “shredded meat.” If you haven’t tried it, get on it! You can buy jackfruit at a store, some specialty stores like asian stores or I have also found them at whole foods and sprouts. Jackfruit is large, prickly on the outside, and when it is raw, it is sweet! In this recipe, we use the jackfruit from a can.
 I am not going to lie, cutting open a jackfruit and defruiting it is a pretty big job, but also worth it and I recommend trying it, at least once in your life. Jackfruit is high in fiber, boasts vitamins like vitamin C, magnesium, potassium, and it is also low in calories. It also boasts 3g of protein per cup, which is higher from other fruits.
One of my favorite sandwiches and additions to my salads growing up, was tuna, more specifically, tuna salad. I had to try recreating one of my favorites and I am happy to say I did! This Jackfruit “tuna” is delicious, looks like the old favorite, and tastes great! You can scoop it onto a salad for extra taste and nutrition, put it in between toasted bread, or make a tuna melt. Heck, I also love putting it inside a wrap and using avocado, sprouts, tomato, and romaine leaves. Use this recipe as a guideline, if you want to add anything extra, be my guest, more onion, less onion, more celery, etc.
       If you make this let me know how you liked it. Tag me on Instagram @TheSuperfoodGoddess and I will be sure to look and connect with you!


-1 20 ounce can of Jackfruit
-3 Tablespoons Mayonnaise
-1 teaspoon white vinegar
-1 teaspoon Dijon Mustard
-1/4 Cup red onion
-1/4 Cup Celery (thinly sliced)
-3 Tablespoons Green Onion
-3/4 teaspoon Pink Himalayan Salt
-1/2 Black Pepper
-1 Large sheet of Seaweed or 6 small snack seaweed sheets (crumbled or broken up in a food processor)


-Drain and rinse the jackfruit.
-Pull apart the Jackfruit pieces with your hands or with a fork.
-Place the Jackfruit in a pan and sauté on medium for 8-10 minutes until it firms up a little and resembles tuna pieces. I like using a top on the pan to Let the jackfruit get cooked through a little more, but not necessary.
-Take the jackfruit off heat to cool for 5-10 minutes.
-In a food processor or bullet sized blender, blend the seaweed sheets so it becomes a mixture you’d be able to sprinkle, almost like a powder. Not all the pieces will beak apart and some will get stuck, don’t worry it doesn’t have to be perfect, just get it to smaller sized pieces. If you don’t have one of these machines then just crumple the sheets up as much as you can.
-Mix all the ingredients together and sprinkle in the seaweed, and mix well.
-If you’d like to throw the entire mixture into a food processor to get a more broken down mix, do it, but you don’t need to.

-Serve right away, or for best flavor make a day or two in advance, day 2 is even better.
-If you’re making a tuna melt, use your bread and cheese of choice, place the jackfruit mixture on one of the bread slices, place cheese on top, place both pieces in the oven and broil for about 3-6 minutes. Just watch to your desired melty toasty-ness.

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