Hello friend or not yet friend,
Welcome back to Mary's Test Kitchen; it's been a while.
Today we're finally making the third in a series of Vegan Lunches that will make your
friends jealous.
But the recipe for these tasty little Jackfruit Tuna Sliders makes enough to share.
So you can decide whether you're feeling generous or not.
Are you new to jackfruit?
This is the kind you want to get.
It's unripe so it's not sweet and has very little flavour.
So it can take on whatever flavour we put to it.
This, on the other hand, is ripe jackfruit.
It tastes just like Juicy Fruit gum.
Or maybe it's the other way around but either way this taste is gonna move ya.
Just not for this recipe.
We don't need notes of peach and banana and pineapple in tuna sliders.
So even unripe aka green jackfruit has little bit of that flavour so you need to rinse it
super well to get rid of it.
Prep first by removing what we don't need; the tough core and the seeds plus any discoloration.
The rest is this fibrous stuff which resembles flaked tuna fish.
Rinse it in a bunch of water and squeeze the chunks so they fall apart into flakes.
Next drain the water.
I'm using a jelly bag as my strainer.
I love these jelly bags because they work really well for this job, you can find them
easily in grocery or hardware stores where they sell canning supplies like mason jars,
and they are pretty inexpensive too!
Try to squeeze as much liquid out as you can without breaking your strainer.
Or tiring your hands too much; you're going to do this more than once.
Now give it a taste.
Don't worry, it looks kinda weird but it's not gross.
It will probably still be a little fruity tasting so just repeat a few times until the
flavour is pretty much gone.
After your last rinse, squeeze the jackfruit as dry as possible.
From two cans, I got about a cup when I pack it down.
But previously, I've gotten the same amount from only one can so you might only need one.
Depends on how much core got packed into your can of jackfruit.
So after all that exercise, you really deserve these sliders so let's get into it.
Jackfruit has the perfect texture to mimic flakes tuna but it has very little protein.
So that's where chickpeas come in.
Chickpeas are not only a great source of protein, they are full of iron, which is important
for energy and your red blood cells, and magnesium which supports bone health and your blood
pressure.
And that's just the tip of the iceberg.
But this is a recipe tutorial, not a health show, so let's move on!
You'll process your chickpeas so they can blend in with the flaky jackfruit.
If you don't have a food processor, just mash them with a potato masher or fork or whatever
you have handy.
Use what you have to get the job done.
Then in a large bowl, mix in celery and red onion.
Since the jackfruit has no flavour, we need to add flavour.
One of the main seasonings to make this tuna tasting is nori confetti.
I just took a regular sheet of nori and blitzed it in a blender.
If you don't want a oceany flavour, just leave it out.
These are *your* jackfruit tuna sliders
and there are no rules!
As always, the full printable recipe link is in the video description so don't worry
if you missed anything on screen.
Next, mix miso paste and vegan mayo together and this will be the glue that holds our vegan
tuna patties together.
This organic miso paste is called white miso even though it's brownish yellow.
It has a nice light flavour, very savory, kind of like soy sauce but more more mellow
and some might say, complex.
Miso is typically made with soy beans but if you don't want soy for whatever reason,
you can substitute with chickpea miso.
And the mayo is my aquafaba mayo recipe but you can use any type of mayo you like.
I like homemade because it's just a lot cheaper than buying.
It's almost done but we'll add just a few tablespoons of regular breadcrumbs to bind
everything together.
If your mayo was more runny or if you didn't dry your chickpeas or jackfruit as thoroughly
as I did, you might need one or two more tablespoons of breadcrumbs.
After you're sure you have the breadcrumbs really well combined, let it sit for five
minutes to let them really absorb the moisture.
Meanwhile, mix together your crispy coating ...starting with Panko.
Panko is a Japanese style of breadcrumb.
It has a lighter crispier texture than regular bread crumbs.
And nutritional yeast is an inactive yeast that has a sort of chicken-soup base flavour,
sort of cheesy, sort of nutty flavour.
Don't be fooled by it's weird name, its good stuff and you should totally have it in your
pantry at all times even if you're not a veghead.
Last in, the rest of our nori confetti.
Easy-peasy!
Time to turn this mix into balls.
Yes, there is a joke in there somewhere but I'm trying to be family friendly!
I like using a scoop so all the patties turn out even sized.
Or as close to that as clumsy me can manage.
Finally,
Press the patties in gently.
On both sides.
And along the edges.
Now these little cuties are ready to fry up.
If you're eating right away though, get your slider fixings ready now.
If you're making these for later, just keep going!
Add a little oil to a pan and heat it up over medium high.
When the pan is hot, add your tuna slider patties.
The oil helps them not stick to the pan and adds to the crispy texture.
After a 3 to 4 minutes, you can flip them.
That bottom should have gotten nice and golden brown.
After a 3 to 4 more minutes, the other side should be browned too and you can transfer
them to a cooling rack or serve them up right away.
I like a nice soft warm bun for these tuna sliders so I zapped them in the microwave
for 10 seconds.
Then on goes a slice of vegan cheese, crispy tuna patty, and creamy vegan tartar sauce
which is really just vegan mayo with a little lemon, chopped pickles and onion.
And there you have it.
Delicious vegan tuna sliders ready to share with your friends and family...or not.
These are your vegan jackfruit tuna sliders and there are no rules.
Speaking of no rules though, I have some guidelines in the printable recipe to help you store
these for your brown bag lunch and how to reheat without making them soggy.
I hope you enjoyed the recipe, my friend.
Please give this video a thumbs up if you liked it and let me know in the comments what
you'd like me to veganize next.
And subscribe if you haven't already if you want to see more easy and delicious vegan
recipes, reviews, what I eat in a day videos and perhaps more.
Thanks for watching. Bye for now!