Description
This Vegan Tuna Salad is fantastic! It’s made with sunflower seeds and nuts and is so easy to make. It’s reminiscent of the real thing only it tastes better!
Ingredients
For the Vegan “Tuna” you’ll need to soak the nuts 2-3 hours prior to using to soften.
- 1 cup raw unsalted sunflower seeds
- 1 cup raw unsalted almonds (you can substitute cashews or combine both of the nuts)
- 1/4 cup finely chopped purple onion
- 1/3 cup finely chopped celery
- 1/3 cup finely chopped bread and butter pickles
For the dressing
- 1/3 cup vegan mayo
- 2 teaspoons dijon mustard
- 1 tablespoon lemon juice (approximately half a lemon)
- 1 sheet roasted sushi nori sheet pulverized into flakes (makes approx. 2 T)
Instructions
- For the “vegan tuna” add the softened sunflower seeds and almonds to a food processor. Pulse into small bits. Place in a bowl and set aside.
- Finely chop the purple onion, celery and sweet pickles and add this to the Sunflower seed and nut mixture.
- For the dressing part of this recipe, mix together in a bowl 1/3 cup vegan mayo, 2 teaspoons of dijon mustard, 1 tablespoon lemon juice and the flakes of 1 roasted sushi nori sheet. Add to all of the other ingredients and mix thoroughly.
Notes
Serve this vegan tuna salad on bread, crackers or on a bed of lettuce.
In the photos I’ve added broccoli sprouts to the vegan tuna salad on toast. Dill is a nice addition and is what I’ve added to the vegan tuna salad on crackers.
Kala Namak salt is a nice touch if you would like more of a vegan tuna salad with hard-boiled egg flavor. This salt is also referred to as Himalayan black salt and it smells just like hard-boiled eggs! A little sprinkle on the top of the salad is all you need.