Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Vegan Sunflower Seed Tuna Salad
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- Level: Easy
- Total: 1 day 15 min (includes soaking time)
- Active: 15 min
- Yield: about 4 heaping 1/3 cup servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 170 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 210 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
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.
- Level: Easy
- Total: 1 day 15 min (includes soaking time)
- Active: 15 min
- Yield: about 4 heaping 1/3 cup servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 170 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 210 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
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.
