| 15 | 15 | 588 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 1 cup whole | Almonds, raw (soaked for a few hours or overnight in water) |
| 1 cup hulled | Sunflower seeds (soaked for a few hours or overnight in water) |
| 1/3 cup diced | Celery |
| 1/4 cup | Red onion (minced) |
| 1/3 cup | Dill pickles, low sodium (diced, (Sunshine Farms organic pickles are best)) |
| 2 tbsp | Dill, fresh (minced) |
| 1 tbsp | Oregano, ground |
| 3 tbsp | Lemon juice |
| 2 tbsp | Kelp granules (optional) |
| 1/2 tsp | Sea Salt |
| 1 dash | Black pepper (to taste) |
| 1 tsp | Dijon mustard, whole grain (to spread on bread) |
| 4 slice | Whole grain bread (Rye) |
| 4 leaf | Green leaf lettuce (Butter Lettuce) |
| 1 small | Tomato (optional) |
Place the almonds and sunflower seeds in a bowl and soak them for at least 4 hours.
Strain the almonds and sunflower seeds in a fine mesh sieve and transfer them to a blender or food processor until fine and minced. Transfer into a bowl.
Add celery, onion, pickles, herbs, lemon juice, kelp, salt and pepper to the almond and sunflower seed mixture and stir thoroughly. Set aside.
Spread Dijon mustard on rye bread.
Using a large spoon, scoop a generous helping of "tuna" mixture on each slice of bread. Top with butter lettuce and tomato.
Serve with crackers or veggies, or make it into a sandwich or wrap with your favorite fixings.
Enjoy!
Prep time doesn't include the 4 hours soaking time for the almonds and sunflower seeds.
| Grain | 0.9 |
| Meat Alternative | 2.3 |
| Vegetables | 1.1 |
