Save the "Tuna" Salad

16 15 564
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Save the "Tuna" Salad
Health Rating


1 cup whole Almonds, raw (soaked overnight in water)
1 cup hulled Sunflower seeds (soaked overnight in water)
1/3 cup diced Celery (minced)
1/4 cup Red onion (minced)
1/3 cup Dill pickles (diced)
3 tbsp Lemon juice
1 tbsp Agave nectar (syrup)
2 tbsp Kelp (kombu, tangle) seaweed, raw (granules *optional)
2 tbsp Dill, fresh (minced)
1 tsp Oregano, fresh (minced)
1/2 tsp Sea salt
1 dash Black pepper (to taste)
8 large leaf Lettuce, butterhead (Boston)
4 slice Mixed-grain bread (toasted)
1 medium Tomato (sliced)
1 tsp Dijon mustard (to taste)


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. Scoop generously over a bed of greens, or to make a sandwich, spread Dijon mustard on cabbage, chard, or 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 (or cabbage/chard leaves if you decide to make it raw).

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

Nutrition Facts

Per Portion

Calories 564
Calories from fat 361
Calories from saturated fat 31
Total Fat 40 g
Saturated Fat 3.4 g
Trans Fat 0 g
Polyunsaturated Fat 14.0 g
Monounsaturated Fat 19.6 g
Cholesterol 0
Sodium 567 mg
Potassium 787 mg
Total Carbohydrate 35 g
Dietary Fiber 10.7 g
Sugars 10.3 g
Protein 20.8 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 2.3
Vegetables 1.5

Energy sources