Vegan Tuna Salad

Drain the young jackfruit (1 can) and place it in a shallow bowl. Cover with [water] and let soak for a few minutes while prepping other ingredients. Preheat a saute pan over medium heat.

Drain the [young jackfruit] again and place on a clean, lint-free towel. Squeeze very well to remove as much liquid as possible.

Transfer the [young jackfruit] to the pan. Saute for 3 minutes (2 to), stirring occasionally. Add old bay seasoning (1.5 teaspoons) and stir. Cook for minute (1) more, then add juice from lemon (0.5). Stir and remove from heat. Transfer [jackfruit] to a plate to cool. Start 2m timer

In a large food processor, combine the cooled [young jackfruit], chickpeas (1 can), and oil-free vegan aquafaba mayo (0.5 cup). Pulse 5 to 8 times. Scrape down sides, then add dulse granules (1 teaspoon), cayenne pepper (1 dash) (optional), and more [oil-free vegan aquafaba mayo] if desired (up to cup (0.25) more). Pulse to combine.

Taste and adjust [salt], [lemon juice], [old bay seasoning], [dulse granules], or [cayenne pepper] as needed. Add the red onion (1 small) and celery (3 ribs), and pulse to incorporate. Transfer [vegan tuna salad] to a lidded container and refrigerate until serving.