How to Make Mock Tuna Swooner

Mock Tuna Swooner Source: Cook Vegan
180ml ( ¾ cup ) filtered water, plus extra as needed
70g ( ¾ cup ) blanched flake almonds, soaked
75g ( ½ cup ) raw sunflower seeds, soaked
1 clove garlic, finely chopped
2 ½ tsps. Fresh lemon juice, plus extra to taste
1 ½ tbsp stone ground mustard
¾ tsp bragg liquid aminos, gluten free soy sauce or tamari, plus extra to taste

150g (1 cups) raw sunflower seeds, soaked
2 tbsp filtered water
1 clove garlic, finely chopped
2 tbsp fresh lemon juice
1 tsp apple cider vinegar
½ tsp bragg Liquid Aminos, gluten free soy sauce or tamari
¼ tsp salt
Freshly ground black pepper
80g ( ½ cup) gherkins, finely diced, plus extra to taste
130g ( 1 1/3 cup ) celery, diced
35g ( ¼ cup ) red onion, diced
2 tbsp finely chopped flat leaf parsley
2 tbsp chopped dill
3 large romaine lettuce hearts, cut into ribbon
Micro greens, to garnish

Optional boosters:
1 tsp cayenne pepper
1 tsp dulse flakes
80g ( ½ cup ) raw almonds, sliced

To make the dressing, throw all the dressing ingredients into your blender, add the cayenne booster and blast on high for about 1 minutes until smooth and creamy

To make the tuna salad, throw the sunflower seeds, water, garlic, lemon juice, apple cider vinegar, liquid aminos, salt and pepper into a food processor and pulse until the mixture has the consistency of ground flaky tuna. Do not over process you will get mush, but you need to process enough or the sunflower seeds will be to dominant.

Transfer to a large mixing bowl and stir in the gherkins, celery, onion, parsley, dill and the dulse flake booster. Tweak the lemon juice, liquid aminos, salt and gherkins to taste. Mix three quarters of the dressing into the tuna mixture.

Place equal amount of the lettuce into individual salad bowls. Toss the tuna mixture. With the lettuce and add the remaining dressing garnish with the sliced almonds and micro greens and serve immediately. End.
How to Make Mock Tuna Swooner

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