Save the Tuna Salad

Save the Tuna Salad

Health Rating
Prep Cook Ready in Servings
15 min 0 min 15 min 4


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


Blend the soaked almonds and sunflower seeds in a food processor until finely minced (the finer the better). Transfer into a bowl.

Add the celery, onion, pickles, herbs, lemon juice, agave, kelp, salt and pepper to nut/seed mixture and stir thoroughly. Set aside.

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.

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).

Finish with more black pepper, lettuce, and tomato.

Nutrition Facts

Per Portion

Calories 585
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

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada