This vegan take on a deli classic uses soaked sunflower seeds two ways: both in place of the tuna and mayonnaise. With bright flavors of lemon and fresh herbs and a little crunch from fresh celery and shallots, you won't miss the fish in this satisfying salad.
Recipe courtesy of Food Network Kitchen
Vegan Sunflower Seed Tuna Salad
Total:
24 hr 15 min
Active:
15 min
Yield:
about 4 heaping 1/3 cup servings
Level:
Easy

Nutrition Info

Healthy
Total:
24 hr 15 min
Active:
15 min
Yield:
about 4 heaping 1/3 cup servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.

Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.

Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.

Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.

More from:

Healthy Eating

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Grilled Tuna Steaks with Black Sesame Seeds

Recipe courtesy of Robin Miller

Ahi Tuna

Curried Tuna Salad

Recipe courtesy of Food Network Kitchen

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Retro-Metro Fancy Tuna Casserole

Recipe courtesy of Rachael Ray

Vegan Horchata

Recipe courtesy of Amy Chaplin

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking