Overview

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Try this raw tuna pate recipe for a quick lunch. It's an excellent option on top of a salad, stuffed inside an apple or made into collard wraps. A food processor is required for this recipe.
  • Rating

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  • Prep Time

    7 min
  • Total Time

    1 hour 37 min
  • Suggested Servings

    4 servings
  • Shelf Life

    4 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Soak the nuts in luke-warm water for at least one hour to soften them. Rinse them well and discard all water.
  • 2. Process all of the paste ingredients in a food processor on high until the mixture resembles a very smooth paste. You should not see any nut bits at all. You may need to stop and start and get in there with a spatula.
  • 3. Eat right away or refrigerate to eat later. I prefer to keep the pate separate and I don't add any chunks (onions, celery, etc) until I'm ready to eat.
  • 4. When you're ready to eat, serve your portion in a bowl. Then add some chopped onions, parsley, raw pickles or apples to suit your taste.
  • 5. Enjoy on crackers, on top of a salad, in a nori seawee droll, or more...

The Rawtarian's Thoughts

By The Rawtarian

Raw tuna salad recipes are integral to my raw food recipe arsenal. Here is my favourite mock tuna salad recipe.

I like to eat it with a crisp apple, or it's great as a salad topper, too. Or how about eating it in a nori roll or stuffed inside of an apple? The possibilities are endless for this mock raw tuna salad.

I make this raw tuna recipe at least once a week. If you need something to take to work for lunch, try packing some raw crackers, a little tupperware of this tuna spread, and a knife. You'll be good to go. If you want, you can leave the garlic out if you want this to be more breath-friendly. (But it really is better with the garlic.)

The dulse (seaweed) is what gives this recipe its tuna-like taste, so try not to omit it. (Also, you can use one sheet of nori seaweed instead if you can't find dulse - nori sheets are the flat sheets of seaweed that are traditionally used to make sushi.)

Nutrition Overview

Agrade
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe is low in Fat, and Sodium.
  • This recipe is an excellent source of Vitamin E.
  • This recipe is a good source of Vitamin B6.
  • This recipe is a noteworthy source of Protein, Iron, and Riboflavin.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

125 votes
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I've made this twice now and it is so yummy. The second time around, I didn't add garlic, but added some onion right in the mixture instead. I also minced up some carrot, kale and cucumber into the mix for a bit of crunchy texture, then added the chopped celery and pickles and ate in on a bed of sunflower microgreens.

I don't yet have a food processor, but my Omega juicer has a grinding function so I just pushed everything I wanted processed through there then stirred it all together in a bowl. It turned out really well.

Thanks so much for the inspiration!

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Hi Breanna, sounds delicious!

99 votes
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Hi! You have some great, yummy looking recipes on here that I can't wait to try but I wish you would include the amount of servings or quantity that the recipes make. If I'm making them for guests I'm not sure if I should double triple etc the recipes and I'd hate to have to start all over just to make more. Thanks a bunch!!

All

39 votes
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Is it two cups of sunflower seeds after they've been soaked or before?

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Hi Kelly,

Before soaking - but it is a forgiving recipe, so it would be fine either way :)

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Question: are the recipes for 1 or for 2 persons?

Thanks!!!

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Hi Frieda,

The servings, in general, are for 1 person. However, the plan is constructed so that there will be plenty of leftovers to allow the meals to spill over as snacks, meals the next day, etc. Better too little than too much as we don't want you to go hungry :)

99 votes
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Hi! You have some great, yummy looking recipes on here that I can't wait to try but I wish you would include the amount of servings or quantity that the recipes make. If I'm making them for guests I'm not sure if I should double triple etc the recipes and I'd hate to have to start all over just to make more. Thanks a bunch!!

Top Voted
63 votes
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Hi Nadia, Thanks for your comment. This is definitely something I am working on and hope to have implemented during early 2014. Glad to have you here!!

125 votes
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I've made this twice now and it is so yummy. The second time around, I didn't add garlic, but added some onion right in the mixture instead. I also minced up some carrot, kale and cucumber into the mix for a bit of crunchy texture, then added the chopped celery and pickles and ate in on a bed of sunflower microgreens.

I don't yet have a food processor, but my Omega juicer has a grinding function so I just pushed everything I wanted processed through there then stirred it all together in a bowl. It turned out really well.

Thanks so much for the inspiration!

Top Voted
103 votes
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Hi Breanna, sounds delicious!

Top Voted
47 votes
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hi there,
I've been lurking around now and then and want to tell you that you've created a very well put-together website. It makes it easy to trust that the recipes are good, without even having made them. I'm a vegan and wanting to slowly transition into raw. My question is: Can this tuna recipe or any other recipes be made with a blender instead of a food processor, which I don't have at this moment. Thank you.

49 votes
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Hi Gigi, Thank you for your kind words :) Unfortunately, this recipe should really be made in a food processor only,

The reason is that the blender needs more liquid in order to process stuff properly - so because the cake part is more dry it will just be a chunky mess.

 

You definitely need a food processor AND a blender.

 

You can get a cheap food processor ($50 or so) is fine.  Here is the cheap food processor that I own - it gets bad reviews on Amazon but it's cheap and it's the one I've been using for almost 4 years! I don't have a problem recommending it, it's the Black and Decker Quick and Easy: http://tinyurl.com/avdwva4

 

basically, blender is for liquidy stuff (smoothies, icing, soup, sauce) and food processor is for dryer stuff (brownie, cake, cookie dough, nut pate etc)

 

Listen to me talk about this for half-an-hour here: https://www.therawtarian.com/rfp07-raw-appliances

I definitely recommend getting one. They open up a whole new world of uncooking and aren't too expensive at all

 

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Reunited with tuna again!!! I loooove this recipe, which I actually made with walnut and cashew like the other tuna/mayo recipe! I omitted the coconut butter which my body seem to have a hard time to process. Sunflower oil instead. Fantastic! I've always modified (I like to called this "personalizing"!) recipes to my needs and taste. Your website is loaded with wisdom and enlightment! So grateful you share this with us!

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Hi Anne-Edith, thanks for sharing your tweaks with us. It's comments like this one that make this place great! We all learn and inspire each other. It's part of the fun! xox

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I made this a while ago and plan to make it again today. I think I will add more dulse. Didn't taste much of the "tuna" flavor in the last batch.

43 votes
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To get more of the "tuna" or "sea" flavor, try adding some kelp flakes. Braggs carries it. OR Kelp powder. Omit the thyme and used red onions.

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Good tip, thanks Gloria.

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Came out super good!! thank you :)

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You are welcome Natalya

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the picture is covering any ingredients between sunflower seeds & vinegar.....help?

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Sorry, this is happening all over the place and I need to fix!!!

Tuna Paste/Pate:

2 cups sunflower seeds (soaked for at least 1-2 hours)

1 tablespoon (or a bit more) dulse (seaweed) (make sure to wet your dulse first with the lemon juice or apple cider vinegar)

1 clove garlic

1 teaspoon lemon juice

1 teaspoon apple cider vinegar

1 teaspoon thyme

1/2 teaspoon sea salt

Add in:

Chopped celery

Chopped onions

Chopped parsley

Chopped raw pickles (optional)

Chopped apples (optional)

25 votes
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How many servings does this recipe yield? Thanks!

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Hi Amy, approximately 3-4 servings

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Glad you liked it, Casey!

I don't do much with dulse flakes either, besides add it to nut pates. Some people add it to salads, but I don't tend to do that.

Dulse is good to sprinkle on raw soups, though.

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This was great! I really enjoyed it on raw sunflower bread. I have to admit though that I put some vegan mayo in it to make it creamier (insert sheepish grin HERE). It also finally afforded me the opportunity to experiment with the Dulse flakes that have been sitting in my fridge for several months. I wonder what else I can do with them?

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Great recipe thanks :)

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My pleasure. I love this recipe. I make a big batch of it about once a month.

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I cannot wait to try this. My husband and I eat (mostly) raw, but as of late, we have been in a recipe rut. I appreciate the fact that your recipes are simple. We love gourmet raw meals, but don't have an entire weekend to devote to preparing them, lol. Thanks for sharing!

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hi. your recipes look really good. I'm going to try the "tuna" salad one for sure.

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