Vegan Sunflower Seed Tuna Salad

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.]

Total Time:
24 hr 15 min
Prep:
15 min
Inactive:
24 hr

Yield:
about 4 heaping 1/3 cup servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup raw hulled sunflower seeds
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 2 tablespoons fresh dill, coarsely chopped
  • 2 tablespoons parsley leaves, coarsely chopped
  • 1/4 teaspoon paprika
  • 1 stalk celery with leaves, chopped
  • 1 small shallot, chopped
  • Freshly ground black pepper
  • Serving suggestions: whole wheat wraps, lettuce, tomato and avocado
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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