A delicious vegan 'tuna' salad option made with sunflower seeds, fresh dill and nori sheets. A great alternative for someone who doesn't eat fish or for your vegan friends out there.
A few summers ago a new café opened in the city. The café, light and airy, had a warm ambiance, inviting locals to sample their healthy eats – choosing from a selection of homemade waffles, falafel wraps, smoothie bowls and chocolate chip cookies. So I went and had neither. Instead, I order what would be the creamiest and most decadent tuna wrap I’d come across since my year living in Italy.
After taking a few bites, I looked down at the menu still resting on my table. This was not a tuna salad, instead, a ‘tuna’ salad. I was confused and then intrigued. I’d never gone the route of ordering a ‘veggie burger’ before, but there I sat with a delicious ‘tuna’ wrap in my hand. All I knew is that I wanted to recreate this ‘tuna’ all summer long. But I didn’t.
A few summers passed and this ‘tuna’ experience slipped my mind. Yet as this summer approaches I want to finally cross this recipe off my list and add it to my repertoire. I mean, who wouldn’t want a dollop of creamy ‘tuna’ on their salad or stuffed into an avocado? So here you go, a delicious ‘tuna’ salad recipe that is layered in unconventional flavors, ones that put a nice spin on the classic.
About the Dish:
And in celebration of summer I’ve teamed with up with Best Foods and The Feed Feed again to bring you this ‘tuna’ recipe! Sunflower seeds blended with Best Foods Carefully Crafted vegan-friendly spread make for a light and creamy tuna base, while capers, nori sheets and fresh dill give the dish a zesty taste. A truly decadent addition to any picnic or summer gathering!
**For another recipe using Best Foods Carefully Crafted Dressing and Sandwich Spread have a look at my Spicy Shrimp Tacos with Chipotle Sauce!
This recipe was created in partnership with Best Foods and FeedFeed – all opinions expressed are my own.
Ingredients for the ‘Tuna’:
1 & 1/2 cup raw sunflower seeds (soaked in water)
1/2 small red onion
2 tablespoons Best Foods Carfeully Crafted Dressing and Sandwich Spread
3 celery sticks (roughly chopped)
3 tablespoons fresh dill
juice of 1 lemon
drizzle of olive oil
2 nori sheets
pinch of sea salt
1 tablespoon olives (I used kalamata)
1 tablespoon capers
Ingredients for the Salad:
3 large handfuls of spring mix salad (or any lettuce you’d like)
4 sticks of jicama
1/4 fennel bulb (cut into thin strips)
small handful of olives
1/2 teaspoon capers
1/4 head of red cabbage (shredded into thin strips)
drizzle of olive oil
juice of half a lemon
Start by soaking the sunflower seeds in a bowl of cold water for at least two hours. Soaking helps to soften the seeds and makes the ‘tuna’ creamier. After two hours drain and rinse the sunflower seeds and toss them into a food processor. Then add the remaining ingredients from the ‘tuna’ portion into the food processor. Blend until creamy and salt to taste.
Now simply mix the salad ingredients together in a bowl. Plate the salad and dollop a large scoop of tuna onto the finished salad. Add a drizzle of lemon juice and olive oil for the dressing and enjoy!
*If you’d like to make the avocado boat - simply cut a ripe avocado in half, remove the pit and stuff it with the tuna.
Have you tried your hand at making a mock 'tuna' before? How did it turn out? If you're vegan or having a dinner party with someone who doesn't eat fish, this is a great alternative as it only takes about 10 minutes to whip up!
And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!
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Lots of love from the west coast,