Vegan "Tuna" Salad on Rye

15 15 588
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Vegan "Tuna" Salad on Rye
Health Highlights


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.



Prep time doesn't include the 4 hours soaking time for the almonds and sunflower seeds.

Nutrition Facts

Per Portion

Calories 588
Calories from fat 377
Calories from saturated fat 36
Total Fat 42 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 19.5 g
Monounsaturated Fat 16.5 g
Cholesterol 0
Sodium 656 mg
Potassium 1189 mg
Total Carbohydrate 40 g
Dietary Fiber 12.5 g
Sugars 5.6 g
Protein 18.8 g

Dietary servings

Per Portion

Grain 0.9
Meat Alternative 2.3
Vegetables 1.1

Energy sources


Meal Type(s)