Vegan Mok Tuna

This is a twisted mashup of my favorite old-school recipe from Whole Foods Market for Dill and Apple Tuna Salad that they used to serve at the salad bar, combine with some flavors and ingredients my dear friend Melissa Glazier created in her magical Vegan Faux Tuna I'd eat by the spoonfuls back in Miami days.  So here's a whole-food vegan marriage of the two delights that you can roll up into collard green wraps or enjoy out of the bowl!

Vegan Mok Tuna with Dill and Apples
by Sarah Farsh April 7, 2020
  • 1 can pure Jackfruit, shredded with fork or hands
    • OR, 1 can organic garbanzo beans, drained well and pat dry
  • 1/2 sweet onion, diced
  • 1/2 red apple, diced (I prefer Pink Lady)
  • 1/2 jalapeno pepper, diced
  • 1/2 head celery, diced
  • 1/2 cup fresh dill, chopped 
  • 1/4 cup raisins 
  • 1 cup shredded mixed cabbage
  • 4 organic baby dill pickles, diced
  • splash of dill pickle juice
  • 1 lemon, juiced
  • 2 tbsp good French dijon mustard
  • 1 tsp liquid amino acid
  • 1-2 tsp coconut, cauliflower or almond flour (to thicken dressing)
  • 1/2 tsp paprika 
  • salt and pepper to taste
In a large bowl, whisk pickle juice, lemon juice, dijon, liquid amino acid, paprika, coconut flour, salt and pepper to make vegan "mayo". Add remainder ingredients and mix well. Serve inside steamed collard green wraps and enjoy!


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