Recipe courtesy of Rhonda Price

Almost Tuna Loaf

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  • Level: Easy
  • Total: 9 hr 30 min
  • Prep: 30 min
  • Inactive: 9 hr
  • Yield: 10 to 12 servings
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1/2 cup almonds

1/2 cup sunflower seeds

1 carrot, peeled

2 celery stalks

1/8 cup chopped red onion

1 teaspoon dried parsley or 1/4 cup minced fresh parsley leaves

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1/8 teaspoon garlic powder

1/2 teaspoon kelp powder

1/2 teaspoon Celtic sea salt

Leaf lettuce, for serving

1 scallion, chopped, optional

1/2 ripe avocado, sliced, optional

1/2 ripe tomato, sliced, optional

1/2 red bell pepper, sliced, optional


  1. Soak almonds in water for at least 8 hours and sunflower seeds for 6 hours.
  2. Drain almonds and sunflower seeds. Grate carrot and celery in a food processor. Add the onion, parsley, lemon juice, olive oil, and seasonings and process until desired consistency. Remove the mixture from the food processor bowl and form it into a loaf. Using a loaf pan makes this easier. Cover the loaf with plastic wrap and let rest for at least 1 hour so that the flavors to mingle.
  3. Serve on a bed of leaf lettuce, sprinkled with scallions and accompanied by the vegetable slices, if using.
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