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.
