I'm so excited about this quick and easy sandwich recipe! I recently made a chickpea no-tuna salad sandwich and well, it was OK but I'm not a huge chickpea fan. I enjoyed the flavors so I've been wanting to recreate that dish for sometime now sans chickpeas but couldn't decide what to use. Then, I saw the can of jackfruit in my kitchen cabinet and it hit me. A Jackfruit No-Tuna Melt sounded amazing to me and I'm happy to say that this is the best vegan tuna dish I've had yet!
The texture is perfect and the taste... come on! This Jackfruit No-Tuna Melt is SO good warm and melty but is just as delicious served as a cold no-tuna salad sandwich. Be sure to tag me on instagram and leave a review down below if you try this recipe. Enjoy!
What You Will Need For These Jackfruit No-Tuna Melt
- Canned Jackfruit
- Celery, Carrot, & Red Onion
- Dill Pickles
- Vegan Mayo
- Vegan Cheese
- Jackfruit: I'm a big fan of jackfruit but this could also be made with mashed chickpeas if you wanted to go that route. The texture will be completely different because jackfruit is a lot softer but the chickpea version would still be very good.
How To Make The Best No-Tuna Melt Every Time
Make sure you get canned jackfruit in brine. Frozen jackfruit or fresh jackfruit just won't work. It'll be sweet and not pleasant at all. It must be canned!
Use a good quality vegan cheese that you enjoy the taste of. My favorites are sharp cheddar from Violife or Cheddar from Follow your Heart. If you'd prefer a different flavor of cheese, go for it. Just make sure you love it!
More Sandwich Recipes You Might Like:
- Vegan Crab Cake Sandwich
- Tandoori Chicken Sandwich
- Vegan Steak Sandwich w/ Gouda & Arugula
- Easy Vegan Shrimp Recipe
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Jackfruit No-Tuna Melt
- 1 20 oz Can of Jackfruit in Brine
- ⅓ cup Celery minced
- ⅓ cup Carrots minced
- 3 tbsps Red Onion
- 3 tbsps Dill Pickles
- ⅓ cup Vegan Mayo
- 1 tablespoon Nutritional Yeast
- 2 tbsps Lemon Juice
- 1 tablespoon Dijon Mustard
- 2 teaspoon Agave or Maple Syrup
- 1 tablespoon Fresh Dill
- ½ teaspoon Garlic Powder
- ½ teaspoon Kelp Granules optional
- ⅛ teaspoon Red Pepper Flakes or more to taste
- ¼ teaspoon Salt or more to taste
- ¼ teaspoon Black Pepper or more to taste
- 1-2 tbsps Vegan Butter for cooking
- 1-2 tbsps Olive Oil for cooking
- Bread I used a Country Loaf from my local bakery
- Vegan Cheese Slices I used Cheddar
- Drain and rinse the can of jackfruit. Shred the jackfruit, removing hard core and seeds.
- Mince the celery, carrots, red onion, and pickles. Add chopped veggies to the jackfruit and stir to combine.
- Whisk together the vegan mayo, nutritional yeast, lemon juice, mustard, agave syrup, fresh dill, garlic, kelp granules, red pepper flakes, salt, and pepper. Then, add the mixture to the jackfruit and stir until evenly combined.
- Heat a large pan on medium heat with ½ tablespoon Olive Oil and ½ tablespoon of Vegan Butter. Add more olive oil and butter in between sandwiches, if needed.
- Slice bread and place a large helping of jackfruit no-tuna on top and 1 slice of vegan cheese. Close the sandwich with another piece of bread and place in the pan.
- Cook on both sides until golden brown and the cheese has melted. Repeat with remaining sandwiches. ***If vegan cheese doesn't fully melt, remove top piece of bread and place the oven on broil. Heat the sandwich, cheese side up, until melted. Watch carefully.
- Serve and enjoy!