These unusually warm and sunny winter days have put me in the mood for picnics and one of our all-time favorite summer sandwiches. This is a new spin on an old classic, tuna salad….but without needing to ravaging our precious ocean’s ecosystem…besides the pollution it took to import the fruit and ingredients I guess :/ UNTIL I’M FULLY SELF-SUFFICIENT, this will have to do.
Jackfruit has the amazing capability to mostly take on whatever flavor you enhance your dish with. We’ve started using it and young coconut in place of tofu in hopes of eliminating the need for processed foods. So, here’s the recipe I’ve been going by so far, I hope you guys enjoy it as much as we do!!! <3
1 cup fresh Jackfruit, finely chopped – fibers included if the fruit is young enough
1/2 yellow onion, finely chopped
1 cup celery, chopped
2 cloves garlic, minced
2 tbsp. dulse flakes
1 cup sunflower mayo
2 tbsp. Nama Shoyu or Bragg’s Liquid Aminos
2 tbsp. apple cider vinegar (with the mother)
2 tsp. dry mustard seed
OR 2 tbsp. favorite mustard instead of the vinegar and mustard seed
1/4 c. favorite pickles or relish, chopped up
2 chili peppers (optional)
Directions: Mix all ingredients together and MAC ON IT.