Jackfruit Tuna Melt (Vegetarian)

A Jerry James Stone Recipe


  • Jackfruit “Tuna” Salad
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon of minced pickled jalapeno
  • 1 (9 ounce) pack Lightly Seasoned Jackfruit by The Jackfruit Company
  • 1 celery rib, finely chopped
  • 2 dill pickles, finely chopped
  • ¼ cup chopped red onion, small dice
  • 2 cloves garlic, minced
  • 1 tablespoon mustard
  • 2 tablespoons chopped parsley
  • Sea salt
  • Black pepper
  • Jackfruit Tuna Melt
  • 4 slices of thick sourdough bread, toasted
  • 1 tomato, cut into wedges
  • 8 slices of cheddar cheese
  • ½ cup baby spinach
  • 1 avocado, sliced
Jump to instructions
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • Preheat oven to a low broil setting.
  • In a large bowl, add mayonnaise, lemon juice, mustard, celery, pickles, red onion, garlic, jalapeno, and parsley and mix to combine. Season with salt and pepper.
  • Using a fork or knife, chop up the Lightly Seasoned Jackfruit by The Jackfruit Company. Then add the jackfruit to mayonnaise mixture and mix to combine.
  • Toast the bread. Place bread on a baking sheet and top with one slice of cheese, spinach, a few tomato wedges, and a few avocado slices.
  • Divide the jackfruit “tuna” salad between the four slices of bread. Top each piece with another slice of cheese. Bake until cheese is melted; 5 minutes.
    Jackfruit Tuna Melt Vegetarian 2
  • Enjoy!
    Jackfruit Tuna Melt Vegetarian IGTV 1