Juna 'jackfruit tuna' pasta recipe
A fish-free and more grown-up version of a comforting classic tuna pasta. This dish uses jackfruit, soy sauce, lemon juice and nori flakes in place of tuna.
Ingredients
- 1 handful herby macadamia crunch (see separate ingredients/recipe)
- 500 g dried spaghetti
- 1 handful fresh parsley
- 4 tbsp extra-virgin olive oil
- 1 handful herby macadamia crunch (see separate ingredients/recipe)
- 17.6 oz dried spaghetti
- 1 handful fresh parsley
- 4 tbsp extra-virgin olive oil
- 1 handful herby macadamia crunch (see separate ingredients/recipe)
- 17.6 oz dried spaghetti
- 1 handful fresh parsley
- 4 tbsp extra-virgin olive oil
- 20 g macadamia nuts
- 1 tbsp nutritional yeast
- 1 tbsp fresh white vegan breadcrumbs
- 0.5 tsp dried basil
- 0.5 tsp dried oregano
- 0.7 oz macadamia nuts
- 1 tbsp nutritional yeast
- 1 tbsp fresh white vegan breadcrumbs
- 0.5 tsp dried basil
- 0.5 tsp dried oregano
- 0.7 oz macadamia nuts
- 1 tbsp nutritional yeast
- 1 tbsp fresh white vegan breadcrumbs
- 0.5 tsp dried basil
- 0.5 tsp dried oregano
- 1 x 400g/14oz tin of jackfruit, drained and rinsed
- 3 tbsp soy sauce (or coconut aminos)
- 1 tbsp fresh lemon juice
- 2 tbsp nori flakes
- 1 x 400g/14oz tin of jackfruit, drained and rinsed
- 3 tbsp soy sauce (or coconut aminos)
- 1 tbsp fresh lemon juice
- 2 tbsp nori flakes
- 1 x 400g/14oz tin of jackfruit, drained and rinsed
- 3 tbsp soy sauce (or coconut aminos)
- 1 tbsp fresh lemon juice
- 2 tbsp nori flakes
- 1 tbsp olive oil
- 1 red onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 x 400g/14oz tins of cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup (optional, for sweetness)
- 1 handful mixed olives, pitted and chopped
- 1 handful of capers
- 1 pinch each of salt and black pepper
- 1 tbsp olive oil
- 1 red onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 x 400g/14oz tins of cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup (optional, for sweetness)
- 1 handful mixed olives, pitted and chopped
- 1 handful of capers
- 1 pinch each of salt and black pepper
- 1 tbsp olive oil
- 1 red onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 x 400g/14oz tins of cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup (optional, for sweetness)
- 1 handful mixed olives, pitted and chopped
- 1 handful of capers
- 1 pinch each of salt and black pepper
Details
- Cuisine: British
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- First make the herby macadamia crunch. Place all the ingredients in a food processor and pulse into a coarse paste, or crush the nuts using a pestle and mortar and then mix with the other ingredients. Store in an airtight container in the fridge for 2–3 weeks.
- Then prepare the juna. In a bowl, using clean hands or a fork, break the jackfruit into small pieces, removing any tough stems, then stir in the soy sauce, lemon juice and nori flakes.
- Mix well to combine, then cover the bowl with a plate and set aside while you prepare the rest of the dish.
- Pour the olive oil into a deep saucepan set over a medium heat, add the red onion and sauté for about 7 minutes until softened.
- Stir in the garlic, dried oregano and basil, and cook for 3–4 minutes, stirring from time to time, then add the tinned tomatoes and balsamic vinegar.
- Season with salt and pepper, then bring to a simmer and cook for 15 minutes, stirring occasionally. Check the flavour and add 1 teaspoon of the maple syrup if needed.
- Mix the juna into the tomato sauce with the olives and capers.
- Bring the sauce back up to the boil, then reduce the heat to low and cook for another 15 minutes, stirring occasionally. Taste for seasoning, adding more maple syrup, salt and pepper if needed.
- Meanwhile, cook the spaghetti in a saucepan of boiling salted water according to the packet instructions until it is al dente. Drain in a colander and then tip the spaghetti into the pan with the tomato sauce.
- Stir the spaghetti into the sauce, then divide between plates or bowls and serve garnished with the parsley, herby macadamia crunch, a grind of pepper and a tablespoon of extra-virgin olive oil drizzled over.
This recipe is from Rachel Ama’s Vegan Eats (Ebury Press, £20). Photography by Haarala Hamilton.
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