Vegan Tuna Mayonnaise is my latest attempt to veganize an old favourite. It’s also part of my ongoing obsession with Jackfruit: I’m finding new uses for it almost daily because I love its texture and taste. This recipe is also very easy – I’m known for fine dining, but I also love to produce healthy delicious food for my family, and as a busy mum, it needs to be quick! The finished Vegan Tuna Mayonnaise doesn’t exactly taste of Tuna, but the texture is very similar, it has a delicious taste all of its own, and will work whenever tuna mayonnaise is called for. The recipe isn’t that fussy – these are the quantities which work for me, but you can adjust it according to your taste or what you have in your store cupboard. Many other recipes include chick peas, but I prefer it without.
1 tin of Jackfruit in brine (Mine are 565g, but whatever you have is fine)
Half a small red onion
A Sprig of Thyme – scrape the leaves off or use 1/2 tsp of dried thyme.
1tsp of vegetable Bouillin
1 clove of garlic (or more if you love garlic as much as I do!), crushed.
Vegan mayonnaise to taste
A handful of olives halved
A handful of capers
A few chives, chopped
A sprig of parsley, chopped
A sprig of dill
Break up the drained jackfruit into chunks and fry with the onion , bouillon and garlic. Allow to cool then mix with the remaining ingredients. You shouldn’t need to add salt as the brine the jackfruit comes in means it’s salty enough already, but you can add freshly ground black pepper if you like. Adjust the final mix according to your taste – we’re all different after all and this recipe isn’t fussy.
I’ve had this on toast, on jacket potatoes, vol au vents and in sandwiches, but use it whenever you fancy vegan tuna mayonnaise!