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)
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 roll, or more...
The Rawtarian's Thoughts
Raw tuna salad recipes are integral to my raw food recipe arsenal.
Here is my favourite raw food tuna salad recipe.
I like to eat it with a crisp apple, or this mock tuna pate is great as a salad topper, too. Or how about eating it in a nori roll? 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 don't bother making it unless you have dulse.
THIS TUNA SALAD RECIPE ABOVE IS PRETTY GOOD, BUT I HAVE ANOTHER DIFFERENT RAW VEGAN TUNA AND MAYO COMBO RIGHT HERE!!
Images
Your raw recipe package has been sent to your email
Be sure to check your spam or bulk mail folders if you can't find your package. Enjoy your raw adventure!
Recommended for you:
Comments
hyena
Jan 22, 2010
Permalink
hi. your recipes look really good. I'm going to try the "tuna" salad one for sure.
misslycia
Mar 11, 2010
Permalink
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!
Steve
May 28, 2010
Permalink
Great recipe thanks :)
The Rawtarian
Sep 25, 2010
Permalink
My pleasure. I love this recipe. I make a big batch of it about once a month.
Casey
Apr 11, 2011
Permalink
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?
The Rawtarian
May 15, 2011
Permalink
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.
Sarah
Feb 08, 2012
Permalink
the picture is covering any ingredients between sunflower seeds & vinegar.....help?
The Rawtarian
Feb 09, 2012
Permalink
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)
Natalya
Apr 02, 2012
Permalink
Came out super good!! thank you :)
The Rawtarian
Apr 02, 2012
Permalink
You are welcome Natalya
Otillie Dean
Sep 16, 2012
Permalink
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.
Anne-Edith
Feb 24, 2013
Permalink
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!
The Rawtarian
Feb 24, 2013
Permalink
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
Gigi
Feb 28, 2013
Permalink
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.
The Rawtarian
Feb 28, 2013
Permalink
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
Breanna
May 03, 2013
Permalink
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!
The Rawtarian
May 11, 2013
Permalink
Hi Breanna, sounds delicious!
Leave a comment