I wish, I wish, I WISH I could let you taste this through some kind of crazy food teleportation app.
But you’re going to have to make it yourself…and trust me it’s worth it.
When I was little, my moms go-to lunch for us was always tuna salad. I loved it, even though sometimes I was a little embarrassed to bring it to school. I thought it was way cooler to buy lunch; the greasy pizza or a deli hero. Well, thanks anyway mom for trying to nourish me. I turned out pretty well…
So back to the recipe. This really amazed me, in taste and texture. Remarkably close to the texture of tuna but none of the fishy smell or killing a tuna (and with all the problems there are today with over farming of tuna, this is a great alternative).
This original recipe is from just glowing with health’s blog. I modified it in measurements and some ingredients. Her blog is amazing, it’s one of my favorite raw foodie blogs.
You will need:
1/2 c red onions, sliced thinly
1 1/3 c sunflower seeds, soaked 4+ hours, drained and rinsed
1/3 c vegenaise (I use soy free)
2 T chopped fresh dill
3 small apples, peeled, cored and chopped
1 cucumber peeled if not organic and chopped
1 T dulse flakes, or more to taste
1/4 t salt
1/2 t fresh ground pepper
First soak the onions in 1/4 c rice vinegar and sprinkle liberally with salt. Toss to cost and set aside for 30 minutes at room temperature.
Put the sunflower seeds in a food processor and blend until finely chopped but not to a paste. You want to keep the texture.
Drain the onions (don’t rinse) and chop them.
Add all ingredients together in a bowl and mix thoroughly with your hands or a wooden spoon.
This works great in a wrap or scooped on top of a green salad or stuffed in a tomato…the possibilities are endless. Creamy avocado goes well with the nuttiness of this salad.
Also, I found raw coconut wraps a few weeks ago by a company call “The Pure Wrap”. They’re amazing. Neutral coconut flavor that pairs well with sweet fruits or savory salads and everything in between! Great find.