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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.
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  • Level: Easy
  • Total: 24 hr 15 min (includes soaking time)
  • Active: 15 min
  • Yield: about 4 heaping 1/3 cup servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.