Raw tuna salad recipe
Prep Time7 min
Total Time1 hour 37 min
Suggested Servings4 servings
Shelf Life4 days in fridge
- 2 cups sunflower seeds (soaked for at least 1-2 hours)
- 1 tablespoon dulse (seaweed)
- 1 clove garlic
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon thyme
- 1/2 teaspoon sea salt
- 1/2 cup celery (chopped)
- 1 tablespoon onions (chopped)
- 1/4 cup parsley (chopped) (optional)
- 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 ThoughtsBy 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.)
- 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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