Recipe 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 seaweed roll, 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.)
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates.
- This recipe is low in Sodium.
- This recipe provides you with 100% of your daily Vitamin E.
- This recipe is an amazing source of Vitamin B6.
- This recipe is a good source of Protein, Dietary Fiber, Iron, and Riboflavin.
Amounts per 91 g (3 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 418 | 17 % |
| Protein | 15 g | 27 % |
| Fat | 36 g | 45 % |
| Carbohydrates | 16 g | 5 % |
| Dietary Fiber | 6 g | 20 % |
| Sugars | 2.2 g | |
| Calcium | 70 mg | 7 % |
| Iron | 5 mg | 35 % |
| Sodium | 336 mg | 15 % |
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Comments and Reviews
All
The Rawtarian
May 11, 2013
Hi Breanna, sounds delicious!
Gigi
Feb 28, 2013
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
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
Anne-Edith
Feb 24, 2013
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
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
Otillie Dean
Sep 16, 2012
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.
Gloria Huerta
Feb 19, 2014
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.
The Rawtarian
Mar 01, 2014
Good tip, thanks Gloria.
Natalya
Apr 02, 2012
Came out super good!! thank you :)
The Rawtarian
Apr 02, 2012
You are welcome Natalya
Sarah
Feb 08, 2012
the picture is covering any ingredients between sunflower seeds & vinegar.....help?
The Rawtarian
Feb 09, 2012
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)
Amy
Jun 17, 2013
How many servings does this recipe yield? Thanks!
The Rawtarian
Jul 08, 2013
Hi Amy, approximately 3-4 servings
The Rawtarian
May 15, 2011
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.
Casey
Apr 11, 2011
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?
Steve
May 28, 2010
Great recipe thanks :)
The Rawtarian
Sep 25, 2010
My pleasure. I love this recipe. I make a big batch of it about once a month.
misslycia
Mar 11, 2010
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!
hyena
Jan 22, 2010
hi. your recipes look really good. I'm going to try the "tuna" salad one for sure.
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