Sea Salad Mock Tuna Raw
Dive into the ocean of flavor with this ‘Sea Salad Mock Tuna Raw’ recipe, a satisfying, plant-based alternative to traditional tuna salad. Perfect for vegans and raw food enthusiasts, this no-cook dish combines soaked sunflower seeds with nutrient-rich dulse flakes and nori, delivering a delightful seafood-like taste while staying completely vegan. Brimming with fresh veggies like celery, grated carrot, and red onion, and enhanced with tangy lemon juice, Dijon mustard, and a hint of tamari or soy sauce, this creamy and savory salad is packed with texture and umami flavor. Ready in just 15 minutes and bursting with wholesome, raw goodness, it’s versatile enough to enjoy in lettuce wraps, on crackers, or as a hearty sandwich filling. Healthy, flavorful, and easy to prepare, this mock tuna salad is a must-try for those seeking plant-powered alternatives.
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Recipe Information
Ingredients
- 1 cup Sunflower seeds
- 2 tablespoons Dulse flakes
- 2 sheets Nori sheets
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 1 large (finely chopped) Celery stalk
- 1 medium (grated) Carrot
- 0.25 cup (finely diced) Red onion
- 1 tablespoon (finely chopped) Pickle
- 1 tablespoon Tamari or soy sauce
- 1 tablespoon Olive oil
- 1 clove (minced) Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Optional: Chopped fresh parsley or dill
Instructions
Soak the sunflower seeds in water for 2-4 hours, then drain and rinse them.
Using a food processor, pulse the soaked sunflower seeds into a coarse texture resembling tuna flakes. Be careful not to over-process into a paste.
Cut the nori sheets into small strips using scissors, or crumble them with your hands, and add to the food processor.
Add the dulse flakes, lemon juice, Dijon mustard, tamari (or soy sauce), olive oil, minced garlic, salt, and black pepper to the processor.
Pulse the mixture lightly to combine and integrate the ingredients evenly.
Transfer the mixture to a large mixing bowl and fold in the finely chopped celery, grated carrot, diced red onion, and pickle.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.
Optionally, stir in the chopped fresh parsley or dill for added freshness and flavor.
Serve immediately or refrigerate the mixture for 30 minutes to let the flavors meld. This 'mock tuna' salad pairs well in lettuce wraps, on crackers, or stuffed into a sandwich.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.6 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
