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Save the Tuna Salad on Rye
Yield: 4 servings
1 cup raw almonds, soaked for a few hours or overnight in water
1 cup sunflower seeds, soaked for a few hours or overnight in water
1⁄3 cup minced celery
¼ cup minced red onion
1⁄3 cup pickles, diced (Bubbies Pickles are best)
2 tablespoons minced dill
1 tablespoon minced oregano
3 tablespoons lemon juice
1 tablespoon agave
2 tablespoons kelp granules (optional)
½ teaspoon sea salt
Freshly ground black pepper, to taste
4 pieces whole-grain rye bread, toasted
4 to 6 butter lettuce leaves
1 vine-ripened tomato, sliced
Blend the soaked almonds and sunflower seeds in a food processor until finely minced (the finer the better). Transfer into a bowl.
Add the celery, onion, pickles, herbs, lemon juice, agave, kelp, salt, and pepper to nut/seed mixture and stir thoroughly. Set aside.
Spread Dijon mustard on rye bread. Add butter lettuce and tomato.
Using an ice cream scoop or large spoon, scoop a generous helping of “tuna” on each slice of bread.
Finish with more black pepper, lettuce, and tomato.Print Recipe