I have fond memories growing up of my mom making us a tuna salad and it being the best damn thing ever. The crunchiness of the pickles with the toasted bread…. make it a tuna melt and things just got realllll good.

Luckily, we can do more than reminisce on this sandwich - we can recreate and make it work for our tastebuds and a plant-based diet! The seaweed and the capers gives it that tuna flavor while the jackfruit adds to that meaty tuna bite you’re lookin for. Add some plant based cheese, some micro greens on your favorite bread, and you’ve got yourself a knockout sandwich.

Makes 5 sandwiches.

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The Goods:

  • 2 cans jackfruit, rinsed

  • 1 tsp olive oil

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt + pepper

  • 1/2 red onion, chopped

  • 1 can white beans, rinsed

  • 2 tbsp capers

  • 3 tbsp relish

  • 2 nori sheets, chopped

  • 1 lemon, juiced

  • 1 tbsp vegan mayo (optional)

The Method:

  1. In a pan on medium high heat with a tsp of olive oil, add jackfruit, garlic powder, onion powder and a dash of salt and pepper.

  2. Sauté for about 10 minutes and begin to break up and shred the jackfruit while it’s cooking.

  3. In a medium bowl, add the beans and smash really well, this will act as a binding agent (with all the protein!) and will make it possible to use little to no mayo depending on your preferences.

  4. Next, add the rest of the ingredients and the cooked jackfruit and mix well! Taste for salt and store in an airtight container for up to a week in the refrigerator.


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