Mock Tuna Salad on a Flacker…Divine!

24 Aug

I don’t know about you, but I have always loved tuna salad. It is comfort food, I grew up eating it every Sunday with my family over lettuce, or on a piece of bread with cheese melted on top. Tuna salad somehow represents ‘home’ to me. That is, an older version of home because today I have boycotted tuna for so many reasons, overfishing, the killing of innocent sweet dolphins and thousands of other fish wasted…..but since I still love the flavor I had to find an alternative. Here are two fabulous vegetarian raw version alternative, I just had to share. …



  • 1 cup cashews, soaked overnight rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon raw apple cider vinegar
  • 1 tablespoon water, more if needed to achieve proper texture
  • 1 lemon, juice from
  • 1 tablespoon raw agave nectar or liquid sweetener of choice
  • 1/2 teaspoon dried mustard
  • Freshly ground himalayan salt and freshly ground pepper to taste 

1. Place all ingredients in a high-speed blender and process, scraping down as necessary, until mixture is smooth. 


  • 1 cup walnuts
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 to 2/3 cup mayo (see above)
  • 2 cups cucumber, peeled and diced
  • 2 cups celery, sliced
  • 1-2 cups grapes, halved
  • 1/2 cup scallions
  • 1/2 lemon, juice from
  • freshly ground Himalayan salt and pepper to taste*
1. Soak walnuts, sunflower seeds and pumpkin seeds in water, overnight. Drain and rinse.
2. Place nut mixture in food processor and process until finely blended. Be careful not to make a paste of it. 
3. Stir in mayo, mix thoroughly.
4. Mix in all other ingredients. 
5. Scoop onto butter lettuce leaf or a flacker and top with cracked pepper ….heavenly.
Mock Tuna Salad: version 2
1 c. Soaked almonds 
1c. Soaked sunflower seeds
2 tbsp. Tamari or soy sauce or Bragg’s liquid amminos
1 c. Cashews
2 tbsp. Apple cider vinegar or to taste
1/4 Lemon, juice and rind
1 Minced clove of garlic
1/2 tsp. Salt
Add Ins
1/2 Chopped onion
2 Chopped small celery stalks
2-3 Chopped small dill pickles
1 tbsp. Capers
Fresh Cracked Pepper
Soak almonds and sunflower seeds for 4 to 8 hours.  Pulse in a blender with tamari until it looks like dryish tuna.  I did the almonds and sunflower seeds separately and then combined them in a bowl.
Mix all the ingredients together for the mayo except the water.  Add water in a tablespoon at a time until desired consistency.  The mayo tastes much better when it gets to sit in the fridge for a couple of hours before use. 
Combine ‘tuna’ and ‘mayo’ with choice of add ins and eat, eat, eat.  Serve on a bed of lettuce or flackers…total yum!
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Posted by on August 24, 2012 in Uncategorized


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