| 12 | 20 | 181 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 10 |
| 1 1/2 cup hulled | Sunflower seeds (soaked) |
| 2 tbsp | Seaweed, wakame, dried (ground and soaked) |
| 1/2 cup diced | Celery (1 stem chopped) |
| 1 tsp | Ginger, ground |
| 3/4 tsp | Onion powder |
| 1 tbsp | Apple cider vinegar |
| 2 tbsp | Sesame oil |
| 1 tsp | Tahini |
| 2 tsp | Flaxseed meal (ground) |
| 1/2 tsp | Maple syrup, pure |
| 1 1/2 tbsp | Sriracha ((or use chili oil and change quantity to your spicy preference)) |
| 4 tbsp | Green onion (heaping and chopped) |
Soak raw, hulled and unsalted sunflower seeds for at least 2 hours in advance
Grind wakami in coffee grinder or blender to break into tiny pieces; soak in a separate bowl and prepare other ingredients.
Cut celery and onion and add to food processor. Pulse several times to mix and chop up pieces
Add soaked (and drained) sunflower seeds and wakami to processor. Add remaining ingredients and chop until tuna like texture is achieved, do not over process, some texture is still desireable.
You can use this on sandwiches or as a filler for vegan sushi, or even as an h'ors d'eouvres as a pate or spread—meat lovers won't know the difference. For a less spicy tuna, mix more tahini or add vegan mayonnaise and experiment with adding other chopped veggies like carrots, peppers, etc. Feel free to experiment and please let me know the resulte.
| Meat Alternative | 0.8 |
| Vegetables | 0.2 |
