Dr. Ruby’s Sunflower Tuna Salad

photo of doctor Ruby Lathon

Dr. Ruby’s Sunflower Tuna Salad

Prep Time

150 minutes

Cook Time

-  

Serves

-  

In this recipe, Guest Chef Dr. Ruby Lathon shares how to make Sunflower Tuna Salad. Always a hit- this is light, fresh and healthy.

Wrap in romaine lettuce leaves or use as a dip for veggies such as red pepper slices or celery. Serve on a bed of mixed greens or with a side of raw crackers. Serve on toasted whole grain bread with lettuce and tomatoes.

Ingredients

  • 2 cups sunflower seeds (soaked 2 hours to overnight)
  • 2-3 tablespoons chopped parsley
  • 1-2 cloves of garlic
  • 1/2 red or white medium onion
  • 1 1/2 stalks celery
  • 3 tablespoons of dulse (seaweed)
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • 3/4 teaspoon sea salt
  • 1 1/2 tablespoons brown or Dijon mustard
  • 3 tablespoons grape seed oil “Veganaise” or other mayo substitute.
  • 1 large diced tomato
  • 2 finely chopped medium kosher dill pickles

Preparation

  • 1 Drain and rinse sunflower seeds
  • 2 Finely chop parsley, onion, and celery or pulse in a food processor; set aside.
  • 3 Mix dulse with apple cider vinegar and lemon juice in a small bowl.
  • 4 Add sunflower seeds, garlic, dulse mixture, mustard, sea salt to food processor. Pulse until seeds are grounded and ingredients are well incorporated.
  • 5 Combine sunflower seed mixture with parsley, onions, celery and Veganiase in a bowl. Gently mix in diced tomatoes. Serve.

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