Prior to being vegan one of hubby’s favorite sandwiches was tuna, even though he refused to eat any other fish. I have spent a lot of time attempting to replicate the taste using garbanzo beans, white beans, and cashews. I can’t tell you what inspired the use of Brazil nuts other than they were sitting on my counter calling to me. Regardless of the reason, it came out great, my best replica of tuna yet!
Hubby liked it so much that he ate through the extra that I had made to bring for my lunch. He was also inspired enough by it, to make it on his own. This is definitely a new family favorite.
1. Our little vegan finds fresh garlic to spicy. If your little one or perhaps you agree substitute 1/2 teaspoon of garlic powder for the fresh garlic.
2. You will need a food processor or blender to make this
1 cup raw Brazil nuts – soaked for two hours
1/3 cup raw sunflower seeds – soaked for two hours
juice of one lemon
1 tbsp unfiltered apple cider vinegar
1 clove garlic – pressed
1/4 tsp sea salt
1/4 tsp dry mustard
1/2 tsp kelp powder
1/4 tsp pepper
You Choose Section- Pick what you liked in your tuna salad! We used:
2 green onions diced
1 tbsp dill pickle relish
1 celery stalk diced
Drain and rinse Brazil nuts and sunflower seeds. Add all base ingredients into processor and mix until it is almost a paste. Put paste in bowl and add the ingredients you have chosen. Eat immediately or let refrigerate. Will keep if sealed for 5 days.
*A few people offered these variations:
Day said- This is a great recipe, thanks for sharing! And raw is def a bonus! Dulse is wonderful for giving a bit of that briny taste we sometime miss. Also, alternatively you can soak a piece of seaweed for a few minutes in warm water and either chop into salad and/or add a bit of the soaking water. IF you are not totally raw try a bit of Veganaise also.
Eddie said – Veganaise makes tartar sauce- OMG so good in this … I also let the Brazil nuts and sunflower seeds soak overnight *with* the kelp. It got really nice and oceaney ❤