Jackfruit Tuna Melt

Jack Fruit Tuna

  • 1 20 oz can young jackfruit in brine, drained and rinsed
  • 1.5 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1/4 tsp pink himalayan sea salt
  • 1/4 tsp ground black pepper
  • 1/4 cup broth
  • 1 dried seaweed sheet crumbled
  • OPTIONAL: 3 Fish oil caplets



  • 1/2 cup mayonnaise
  • 1/2 cup relish
  • 1 tbsp ketchup
  • 1/4 tbsp mustard powder or 1 tbsp mustard
  • 1/2 tbsp sugar
  • 1 tsp pepper
  • 2 hard boiled eggs diced
  • 1 tbsp red onion minced
  • 1 tbsp celery minced
  • 1/8 tbsp paprika
  • 1/2 tbsp green onion diced


  • bread
  • butter
  • cheese

Drain and rinse jackfruit. Shred with fork. Combine jackfruit with  1 tbsp olive oil. In a hot saucepan, add remaining oil and onion. Cook until translucent. Add jackfruit to pan. Cook for 3 minutes mixing. Add garlic lemon juice, salt, pepper and seaweed. Cook for an additional 3 minutes. Add broth and cover on medium high.  Mix often. Cook until liquid is absorbed. Cool and add jackfruit to food processor pulsing until the consistency of tuna meat. In a bowl, toss dressing ingredients with jackfruit to combine.

Assemble sandwich with 2 slices of bread and cheese. Add butter to outside of 2 slices of bread. Cook both sides in a hot pan until bread is toasted and cheese is melted. Serve.

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