This raw recipe for vegetarian fake tuna salad is so delicious, and to make it vegan all you have to do is use vegan mayonnaise! You’ll be astonished at just how much it really tastes like tuna!
First, I have to give props to my dear friend and ‘daughter’, Kelly, over at The Spunky Coconut. I originally got this recipe from her, and have changed it only a little bit (primarily by not blanching the almonds, making it both easier, and completely raw).
Ok, here you go – this recipe for raw fake tuna is truly amazing. I ended up eating most of it right out of the bowl! Have I mentioned that you’ll be astonished at just how much it really tastes like tuna?
Raw Fake Tuna Fish Salad
First, take:
1 cup raw almonds
1/2 cup raw sunflower seeds
“Sprout” the almonds and sunflower seeds by soaking them overnight in filtered water (it’s called “sprouting” them, but they don’t actually sprout – what the soaking does is activates their sprouting mechanism, bringing out all the wonderful nutritious enzymes and other goodies)
The next day, when you are ready to make your raw fake tuna salad, drain the almonds and sunflower seeds, and throw them into the bowl of your food processor with the ‘S’ blade.
Pulse them until they are chopped fairly finely. Then add into the food processor bowl:
1 to 2 ribs of celery (depending on how much you like celery in your tuna), chopped
1 half onion, chopped
1/3 cup pickle relish (not sweet – get the dill variety)
2 Tablespoons lemon juice
2 teaspoons dill (fresh or dried – fresh is nicer and most stores now have it in the produce section)
Pulse until blended and then until as finely chopped as you want.
Turn into bowl and blend in:
1/3 to 1/2 cup mayonnaise, to taste
sea salt, to taste
fresh ground pepper, to taste
Enjoy on a sandwich, on crackers, wrapped in lettuce leaves, in celery, or just straight out of the bowl!
