Vegan Tuna Salad Recipe
I'm so happy to share with you this recipe. I love making it on many occasions. It's perfect as an appetizer for dinner parties. You can prepare it in advance and only assembly it a few minutes before eating. I also like bringing to a pot-lock party as it's always a hit: everybody loves it!
The funniest thing, people keep asking me if I'm sure it is not the real deal "tuna" salad. Yep, nobody believes it's vegan. Of course, no-vegans enjoy it as much as vegans.
It's pretty easy to make. It's a healthy recipe with only good-to-go ingredients, making it a nutritious and delicious snack.
See below the steps on how to prepare it.
· 3 cups Hulled Sunflower Seeds soaked (soak overnight or 4 to 8 hours)
· 1 cup lemon juice (or more or less to taste)
· ½ teaspoon of Himalayan Sea Salt (or to taste)
· 1 tablespoon of Braggs Amino (optional)
· 1 cup of very small diced celery
· ½ cup of very small diced white onions
Process in a food processor the soaked and well washed seeds, lemon juice, salt and amino until thick and creamy.
Transfer this creamy pate to large bowl.
Add small diced celery and onions and mix with a spoon.
Add spices and herbs if desired. I usually add a bit of cilantro or parsley.
Mix it well and it's done.
To serve garnish with cappers or your favourite herbs .
I usually add a touch of cayenne pepper, dill and fresh cilantro or parsley.
You can add your favourite spices like oregano or sage. If you’d like it spicy add cayenne pepper, papikra or Mexican spices.
Garnish with olives or cappers and serve with crackers or veggies. It’s delicious with sliced cucumbers or Tuna boats with mini-red bell peppers as you see in the first picture.
If you try to make it, please let me know how you like it.
Ps: This recipe is adapted from the from “Better then Tuna” Chef's Renate from the Hippocrates Health Institute in West Palm Beach, Florida.