Raw Not Tuna (but close!) Sandwich
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Before you wrinkle your nose at the idea of eating a dish that tastes like it has seafood in but doesn’t.. give this recipe a try and allow me to help you “sea food” in a different way!
Not Tuna (but close!) Sandwich… The title may seem like a hard sell but I will admit that this is one of my favorites! I had seen the recipe many times over prior to attending raw culinary school. It just never caught the taste buds in my imagination. How can something taste like tuna when it is all raw, made from nuts and no meat added?
While we were at school we often ate downstairs in the Living Light Cafe. They made Not Tuna Salad sandwiches. I LOVED them and so did Bob. I even started to request the Not Tuna to be added on top of my green salads, the flavor was so delicious.
So, this week I ventured to make this Not Tuna. I thought it would be a great staple for the week. We have been serving it on the Almond Toast and also in the corn tortilla wraps. My mother even said that she would love to have it as a dip for veggies. So as you can see, it is pretty darn versatile.
Yield: 3/4 cup (3 servings)
Recipe from the Living Light student handbook
- 1/2 cup raw almonds, soaked for 24 hours, rinsed, and drained
- 1/2 cup raw sunflower seeds, soaked 4-6 hours, rinsed and drained
- 1/4 cup water, if needed
- 1/4 cup celery, minced
- 1/4 cup red onion, minced
- 1/4 cup fresh parsley, minced
- 3 Tbsp fresh lemon juice
- 1/2 Tbsp kelp powder
- 1/2 tsp salt
- 1/2 tsp dried dill weed, or 1/2 Tbsp fresh dill weed
- Run the almonds and sunflower seeds through a Champion or Green juicer outfitted with the homogenizing plate. Use very small amounts of water, in an alternating fashion with the nuts and seeds, to facilitate the homogenizing. See option below if you don’t own such a juicer.
- Put the mixture into a large bowl and add the remaining ingredients. Mix well by hand.
- Serve with crudites (veggie platter), crackers, or as a filling in tortillas and wraps.
- Store pate’ in a sealed container for up to 5 days.
- Not Salmon; add 1/2 cup carrot pulp for color and dill weed to taste.
- Not Tuna Crackers; Put 3/4 cup of Not Tuna Salad on top of a nori sheet, and spread an even 1/8-inch layer right to the edges. Place another nori sheet on top, press into place, and slice evenly into 12 squares. Dehydrate at 105 degrees until crisp.
Amie Sue’s Notes:
- We don’t own a champion or green star juicer, so I used our Vita-mix blender. This worked very well. If you just own a standard blender, you can still make this but you may need to mix the nuts in smaller amounts. Don’t double this recipe in a blender!
- Kelp powder – you can find this at a health food store. I looked at our local grocery stores and couldn’t find it. You could use dulse flakes instead if you can’t find the kelp powder or if you want a stronger flavor. We ended up using both.
- Crudités basically means veggie tray. Crudités are traditional French appetizers comprised of sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower and asparagus spears. I had never heard that word before school. I figure I can’t be the only person out there who is unfamiliar with that word…am I? hehe
- The importance of soaking the nuts – please click here for more info.
I calculated this recipe on SparksPeople Recipe developer.
Serving 1/4 cup
Fat: 22.7 g
Sodium: 404.7 mg
Carbs: 13.2 g
Fiber: 5.8 g
Sugars: 2.1 g
Protein: 9.7 g