I came across this delicious vegan alternative to tuna salad at the Hallelujah Diet site which I have tried and was pleasantly surprised that it tasted like the original tuna salad! I tweaked the recipe to make it my own by adjusting the measurements of the ingredients for two servings and omitting two of the ingredients that I am not a fan and it was delicious.
I served it with whole grain toast, tomato, and romaine lettuce. It is also perfect for a wrap, over a bed of mixed greens, or alongside some homemade pickled veggies.
If you are allergic to fish like my daughter; then this recipe is just for you. Not only is it delicious, it's nutritious.
- 1 cup raw sunflower seeds, soaked for at least 1 hour, and rinsed
- 1 stalks celery, finely chopped
- 1/2 medium onion, minced
- 1 clove garlic minced
- 1/4 cup parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp Veganaise
- 1/2 tsp sea salt, or to taste
-
In a food processor, add sunflower seeds, garlic, mustard, vinegar, lemon juice, salt, and pepper. Pulse until it starts to resemble tuna salad.
-
Add celery, onion, parsley, and dill, and pulse a few more times. Be careful not to over process.
-
Transfer to a mixing bowl, and stir in Veganaise.
-
Taste for seasoning, and enjoy
If you cannot get Veganaise; you can use Mayonaise. Try to get the dill as this gives it the fishy taste.
