| 16 | 15 | 573 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 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.
| Grain | 0.7 |
| Meat Alternative | 2.3 |
| Vegetables | 1.5 |
