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Jackfruit ‘Tuna’ and Sweetcorn Pasta Salad

by Georgie Young
on 4th October 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This Jackfruit ‘Tuna’ and Sweetcorn Pasta Salad is the perfect vegan substitute for the real deal. Super delicious with a meaty texture and packed full of flavour, you’ll defintely want to give it a try!

Jackfruit ‘Tuna’ and Sweetcorn Pasta Salad

5 - 1 review


Please note that jackfruit is low in protein (roughly 1.8g per 1/2 can) so be sure to serve with a portion of tofu, tempeh, or white beans. If you’re vegetarian cheese will go really nicely with this salad.

If you don’t have any wakame on hand then use around 2 tbsp of finely chopped nori sushi sheets or 1/2-1 tsp kelp powder instead.

Store in an airtight container in the refrigerator and eat within 48 hours.


  • 1 tsp dried wakame seaweed
  • 1/4 cup freshly boiled water
  • 1 (400g) tin jackfruit in water (not brine)
  • 3/4 tsp paprika
  • 3/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp onion granules
  • 1/4 tsp garlic powder
  • 1 tbsp organic virgin coconut oil
  • 1/2 medium onion
  • 1/3 cup tinned sweetcorn
  • 1 handful fresh parsley (roughly chopped)
  • 1 stick celery (diced)
  • 1/2 avocado (diced)
  • 1/2 red pepper (diced)
  • 1/4 cup coconut yogurt (or any other dairy-free yogurt)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar (with the mother)
  • 1 tsp tamari (optional)
  • Squeeze of fresh lemon juice
  • 1 cup gluten-free pasta (dried not cooked)
Prep Time


  1. Start by mixing your dried wakame into the freshly boiled water and leaving to one side

  2. Drain your jackfruit and add to the bowl of your Ninja food processor along with the paprika, sea salt, ground black pepper, onion granules, and garlic powder. Use the ‘Chop’ setting until the jackfruit begins to resemble tuna flakes

  3. Heat your coconut oil in a large skillet or frying pan and add the chopped jackfruit. Stir and cook on low to medium heat. Whilst your jackfruit is cooking, puree the wakame and water using the ‘Puree’ setting on your Ninja food processor. Pour into the jackfruit and cook until the liquid has evaporated. You should only need to cook the jackfruit for 5 minutes in total. Remove from the pan and leave to cool

  4. Whilst your jackfruit is cooling, mince the onion in your Ninja food processor and add to a large bowl. Stir in your remaining ingredients (except for the gluten-free pasta) and set to one side

  5. Cook your pasta as per the manufacturer’s instructions (roughly 8-10 minutes) until ‘al dente’ (firm to the bite). Drain and rinse in cold water. Allow all of the excess water to drain off and leave to one side

  6. Stir together the jackfruit tuna and bowl of vegetables until fully combined then stir in the cooled pasta and serve

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young