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Sunflower Seed Mock Tuna

Yields8 ServingsPrep Time12 hrsCook Time15 minsTotal Time12 hrs 15 mins

A raw vegan approach to tuna salad, this recipe bursts with fresh, zesty flavor and a crisp crunch.

 2 cups Sunflower Kernels, soaked
 1 tbsp Pickle Juice
 ¼ cup Lemon Juice
 2 tsp Dijon Mustard
 ¼ tsp Himalayan Rock Salt
 1 tsp Mana Hemp Oil
 ½ cup Minced Onion
 ½ cup Diced Celery
 ½ cup Diced Parsley

Completely cover and soak sunflower kernels in water for 12 hours.


After soaking, drain and rinse kernels.


Combine kernels, pickle juice, lemon juice, mustard, salt, and hemp oil in a food processor. Blend until the texture is similar to tuna and is holding together.


Transfer mixture to a large bowl. Add remaining ingredients and mix well.


Create a lettuce wrap with tomato, avocado, and microgreens. Or simply enjoy as a dip with sliced cucumbers or other raw vegetables.

Nutrition Facts

Servings 8