Adapted from the The Plant Power Way by Rich Roll and Julie Piatt.
Ingredients
1 1/2 cup
Walnuts
(raw)
1 cup
Kalamata olives
(pitted)
1/4 cup
Seaweed, hijiki, dried
(or sea veggies (I used dried wakame))
2 large stalk(s)
Celery
(coarsely chopped)
2 tbsp
Pickle relish, sweet
((I used; since it’s what I had))
16 leaf
Collard greens
(green leaves stems removed)
2 tomato
Roma tomatoes
(heirloom; thinly sliced)
1 tbsp
Chives
(fresh chopped)
Instructions
In a food processor, pulse the walnuts until mealy. Add the olives, sea veggies, and relish (or kraut). Process again until a coarse paste. (You might have to add a tablespoon or two of water to get it smooth).
Transfer the mixture to a medium mixing bowl and fold in the chopped celery.
Stack two collard green leaves on a work surface so that there are no holes (one lengthwise and the other widthwise). Place ¼ cup of the untuna mixture in the center, followed by a tomato slice. Sprinkle with coarse sea salt, fresh cracked pepper and the chives (if using). Fold in the bottom, followed by the sides and secure with a toothpick or bamboo skewer and serve!
