vegan tuna

Save the Tuna Salad on Rye

By Chad Sarno & Kris Carr

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
  • Dijon mustard
  • 4 pieces whole-grain rye bread, toasted
  • 4 to 6 butter lettuce leaves
  • 1 vine-ripened tomato, sliced

1. Blend the soaked almonds and sunflower seeds in a food processor until finely minced (the finer the better). Transfer into a bowl.

2. Add the celery, onion, pickles, herbs, lemon juice, agave, kelp, salt and pepper to nut/seed mixture and stir thoroughly. Set aside.

3. Spread Dijon mustard on rye bread. Add butter lettuce and tomato.

4. Using an ice cream scoop or large spoon, scoop a generous helping of “tuna” on each slice of bread.

5. Finish with more black pepper, lettuce and tomato.

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