Jackfruit is known to be a great substitute for pulled pork but it’s texture also means it works well instead as a tuna substitute.
I love Italian flavours and this dish is so easy to cook.
1 tin of green jackfruit (in salt water not syrup), draned and shreaded
2 sheets of nori seaweed, torn in to small pieces
2 heaped tbsps of black sliced olives
2 heaped tbsps of capers, drained
2 cloves of garlic, finely chopped
1 chopped green chilli
2 tbsps of olive oil
1 red onion, diced
10 fresh tomatoes, chopped (alternatively, 1 tin of chopped tomatoes)
1 lemon, juiced
1 tsp dried basil (or the equivalent measure of chopped fresh basil)
1/2 cup of water
1/2 packet of dried linguine
Dairy free parmesan style cheese (I used Tesco)
Fry onion and garlic gently in the olive oil for a couple of minutes.
Add tomatoes and water and cook until the pan starts to boil.
Add jackfruit, nori, olives, capers, chilli, lemon juice and basil and salt and pepper to taste.
Stir, then add lid and turn heat down and simmer for around 20 minutes.
In the mean time, cook the pasta
Fill pan with water, bring to boil.
Add some salt and the linguine.
Once linguine has softened in the pan, turn heat down and simmer for around 15 minutes until cooked.