Kris Carr

Kris Carr

Blog Post

Save the Tuna Salad on Rye

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  • 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
  • 1/4 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)
  • 1/2 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.


Photo Credit: Andrew Scrivani 

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  1. Stephanie Ciancio says:

    I love to make this for our family and friends even though I like it so much that it’s hard to overcome the impulse to eat it all myself. My take on this wonderful recipe is to use sweet relish (instead of pickles + agave) and to quick-pickle purple onion (instead of raw onion). Thank you Kris Carr! I don’t miss actual fish tuna’s taste, nor its ethical complications one bit

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