Categories: Lunch Main Meals Recipes
The jackfruit in this recipe cunningly replicates the texture of tuna. It is perfectly complemented by the tangy flavours of the lemon and gherkin. Spoon generous amounts over a baked sweet potato, for a quick, easy and delicious mid-week dinner.
Per serving (159g)
Calories 367, Fat 30.7g, Saturates 4.2g, Carbohydrate 24.1g, Sugars 19.4g, Fibre 1.8g, Protein 2.5g, Salt 0.47g
Firstly, to make the mayo, add the milk, olive oil and vinegar to a bowl and, using a stick blender, blend the ingredients until thick. Set aside.
To prepare the jackfruit, cut out the cores and remove the seeds.
Heat the oil in a medium-sized pan over a medium heat, then add the jackfruit, nori, capers and gherkin to the pan, and cook for 5-10 minutes until the jackfruit is soft, tender and starts to fall apart.
Add the lemon juice and soy sauce to the pan and heat for a further 2 minutes until the mixture is almost dry. Leave to cool.
Once the mixture is cool, add the mayo and red onion, and mix thoroughly to combine. Finish by seasoning with salt and pepper, to taste.
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