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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
1

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

2

After soaking, drain and rinse kernels.

3

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.

4

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

5

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