Vegan Tuna Mayo: Jackfruit Version

By McDonald, T.  |  Date 12th of February 2024

I used to like tuna mayonnaise, so when it came time to try out so vegan alternatives, I was mighty pleased.  I have tried this recipe before with chickpeas (chickpea tuna mayo) and it turned out much better than I expected.  This time I plan to use jackfruit and make it a lot more friendly for IBS or anyone trying a FODMAP diet for a sensitive gut.  Although I was a little disappointed with the colour of the dish, the chives made an excellent swap for the onion and it tasted great.  It did look more like crab than tuna though. This could have been down to the brand of jackfruit I was using.

Finished product lack colour.

Notes

  • The original recipe used spring onions, which are high FODMAP unless I just used the green bits, but that just seemed like a waste.  With this in mind, I searched for an alternative to onion and found chives.
  • White wine vinegar is low FODMAP, but other types like cider vinegar are not.

Serves – 4

Time, 10 minutes

Ingredients

  • Jackfruit x 1 tin drained and squeezed
  • Spring onions x 3 or chives 20 g (Chives are low FODMAP; spring onions are not.)
  • Vegan mayonnaise x 2 tbsp
  • Tamari x 1 tbsp
  • White wine vinegar x 1 tbsp
  • Dijon mustard x 1 tsp
  • Lemon juice x 1/2 a lemon
  • Nori, crumbled x 1 tbsp (optional)

Method

  1. Drain the jackfruit and squeeze as much water out as possible and put in a container with a lid. Add the soy sauce and lemon juice to the jackfruit.  Put the lid on and leave in the fridge overnight to allow the flavours to infuse.
  2. When ready to serve, take out of the fridge and add the chopped spring onion, sweet corn, Dijon mustard, cider vinegar and mayonnaise.   Give a good mix until mixture is even.
  3. Serve immediately.

 

Results

Tasted fine but as you can see in the image looks rather anaemic.  The chives turned out to be the perfect swap for onion.  


 

Adding the tamari made no different to the colour, but did slightly improve the taste.  On the whole I really liked it, but it was less tuna like in texture and looks than the chickpea version I made.

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.

 

Comments

Popular posts from this blog

Vegan Stollen

Rum And Raisin Loaf

Vegan Christmas Cake