Raw Vegan Tuna Salad - Light Lunches!

I love love love this mock tuna salad.  

First of all, it's real food!  I have nothing against eating meat or fish in moderation...but the current food supply is so tainted.  Honestly, I'm scared to eat anything mass produced or factory farmed.  I mean really?  What's in the food we eat? Sometimes the whole industry scares me. 

I digress.....I want something that feels

traditional and decadent and also is healthy and yummy. That's a lot to ask!

So here is my Mock Tuna Salad. I serve it in lettuce wraps or on rice crackers. I love the flavor and texture. It reminds me of fatty, creamy, mayo rich tuna salad from a good New York deli.  Perfect perfect!

First soak 1 cup of sunflower seeds and 1/2 cup of cashews overnight in filtered water. 

Drain in the morning and rinse. 

Add to Vitamix or food processor. 

Along with 1 chopped clove of garlic; 1 tablespoon of nutritional yeast; 1/2 teaspoon of apple cider vinegar; 1 teaspoon of soy sauce or tamari or Braggs Aminos; 1 tablespoon of coconut oil or olive oil

Blend on low until the consistency of a chunky paste. 

Transfer to a bowl and add one teaspoon of dulse flakes. Stir in and add more to taste.  Do not skip this.  Dulse is what gives the nut pate the tuna flavor. 

Add Old Bay, salt, pepper and red pepper to taste.  

Refrigerate until ready to serve. Once ready to serve add in chopped celery and carrots, diced onions, minced jalepeno for heat, parsley and relish if you prefer a sweeter taste.  

Squeeze some fresh lemon over it right before you serve it. Wow!

Here she is all pretty like a flower in bloom. 

This makes 2-3 servings.   It will keep a week in a very cold fridge.  Mine usually doesn't last because once I make it, I want to eat it. 

Precious, delicious and pretty food and ------- BONUS ---- no fish were harmed in the making of this film. 

Excuse me while I go tear this dish apart.

Bottoms up!