|15 min||0 min||15 min||4|
|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|
|1/4 tsp||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.