Before I went vegan, and even when I was pescatarian many years ago, I’d probably eaten a tuna melt mayyybe once in my life. In elementary school, tuna sandwiches were always the last to be picked and I’m sure most were thrown away. What a waste of precious life 😔. [Check out my post on importance of making the switch to vegan seafood here]
When I think of a tuna sandwich, I think of spongy bread filled with yellowish-grayish mush wrapped in 10 layers of saran wrap.
Honestly, they just never appealed to me.
Fast forward many years later, and after the kindling of my love affair with jackfruit, I decided to turn this once repulsive sandwich into something that’s not only yummy, but cruelty free, cholesterol free, mercury free, and soy free.
Vegan Jackfruit Tuna Melt Recipe
Vegan Jackfruit Tuna Melt
*prep time does not include marinade time
*you will need a food processor
- 1 can jackfruit (from Trader Joe's)
- 1/3 cup vegenaise
- 3 slices vegan provolone
- 1 tbsp rice vinegar
- 1 tbsp dill
- 1/2 tsp tarragon
- 1/2 tsp garlic salt
- 1/4 tsp ground mustard seed
- 1/4 tsp sea salt
- juice of 1/2 lemon
- 1/8 cup red onion
- 1-2 roma tomatoes
- 1 halve of a diced dill pickle (or two spears)
- 2 cloves minced garlic
- 1 handful spinach (or a few slices lettuce)
- dash of salt and mustard seed (add after processing)
- sourdough bread (buttered with Earth Balance)
Pour canned jackfruit into a medium bowl (do not drain) and remove all the hard pieces and seeds. Break up any tough parts. Add rice vinegar, dill, tarragon, garlic salt, mustard seed, sea salt, lemon juice, and red onion, cover and store in the fridge overnight. *If you're unable to marinate overnight, marinate for at least 2 hours but 4 hours is even better if possible.
Strain marinated jackfruit and sautee for 5 minutes.
Add cooked jackfruit to a food processor and add in vegenaise, red onion, pickle spear, garlic, dash of salt and ground mustard seed, and process until fine. About 2-3 minutes. It's ready when it looks like shredded, canned tuna.
Butter slices of sourdough and add vegan provolone to each slice. (I used Daiya :/). Broil for 5 minutes
Remove cheesy bread from the oven and add one layer of spinach and one layer of sliced tomato to one slice Spoon Jackfruit onto both slices and serve with chips and pickles 🙂
Leftover tuna will keep in the fridge for at least one week.
Of all my jackfruit marinades…(I know, I know, but for real), this one was so unique. It doesn’t have the fishy smell of tuna but once the veganaise and other toppings were added in, I was HOOKED! I could probably use this marinade and veganaise combo for a creamy and delicious jackfruit crabcake re-do. I’ll let you know how that goes if I decide to do it 😉.
If the picture above doesn’t make you curious, then I hope this video below piques your interest enough that you decide to make it for yourself. I highly recommend that you do!
Watch how I made this yummy Vegan Jackfruit Tuna Melt recipe here: