Name: Vegan Tuna Salad
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 5 servings
Ingredients: 1 can young jackfruit in brine (sometimes labeled "green jackfruit"); 1 large lemon; 3 ribs celery, diced (about 1 cup); 1 small red onion, diced (about 0.75 cup); 1.5 teaspoons old bay seasoning (or more to taste); 1 can chickpeas, rinsed and drained; 1 batch oil-free vegan aquafaba mayo (Or 0.5 to 0.75 cup vegan mayo of choice.); 1 teaspoon dulse granules (Sub crumbled toasted nori, if desired.); null dash cayenne pepper, optional; null null salt, to taste

Instructions

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1

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.
2

Drain the [young jackfruit] again and place on a clean, lint-free towel. Squeeze very well to remove as much liquid as possible.
3

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.
4

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.
5

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.