Raw 'Tuna' Salad

Raw and vegan, no dolphins are ever harmed in the making of this tuna!  :-)

1/4 C almonds, soaked & rinsed

1/2 C sunflower seeds, soaked & rinsed

1-2 garlic cloves, pressed

2 Tbsp water

1 Tbsp fresh lemon juice

1/4 tsp Himalayan or sea salt

1/2 tsp powdered kelp

1/2 tsp powdered dulse

2 Tbsp minced celery

2 Tbsp minced red onion

2 Tbsp minced fresh parsley

Soak nuts & seeds for 8 hours; rinse & drain.

In a food processor fitted with the S blade, blend nuts, seeds, pressed garlic, water, lemon juice, salt, kelp & dulse into a paste.  Stop several times to scrape down sides of the container with a rubber spatula.  Transfer contents to a mixing bowl & fold in minced celery, onion & parsley.

Store in a sealed container in the fridge; will keep for 5 days.

Serving suggestions:

Nori, collard or romaine veggie wraps, tomato stackers, endive or cucumber boats, stuffed peppers, cucumber cups, celery sticks, portabello caps, baby bella cups, or as a pâté with crudités.