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