Raw tuna salad recipe

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.