Here’s another great way to have your “tuna” and save the fish too!
I was checking out a variety of blogspots and recipe sites when I came across a variety of “tuna-less” recipes that use sunflower seeds and dried Dulse flakes or granules.
Usually I use almonds and soaked Dulse or soaked Wakame, as I have in my Collard Greens Stuffed with Spicy Mock Seafood Pate, and my Mock Tuna recipe published in my book Raw-Riffic Food’s Raw Food Basics.
This recipe is simple, and truly has the flavor of canned tuna. You will be quite pleased with the flavor. The avocados I used were fresh from my friend’s garden. Super buttery and creamy. I love the flavor of home grown. I love complimenting avocado with Lamb’s Lettuce or Machet. It’s hard to find this beafy lettuce, but Trader Joe’s has it and at a great price! Here’s the recipe:
2 cups soaked raw shelled sunflower seeds
½ juice from one lemon
2-4 scallions, minced (use whole scallion including greens)
1½-2 stalks celery, minced
1T dried dill flakes
2-3T dried Dulse flakes or granules
Drain soaked sunflower seeds and placed in a food processor. Process until seeds are crumbly and chunky. Add lemon juice and salt, and pulse until it has the consistency of canned tuna.
Place in a mixing bowl and add remaining ingredients. Mix well and serve.
“Tuna-Less” Stuffed Avocado Served with fresh Machet (Lamb’s Lettuce)
1 batch prepared Tuna-less (see recipe above)
2-3 large ripe avocados (peeled and stoned)
1 bag Lamb’s Lettuce (about 10-12 ounces)
chili sauce (optional)
Fill avocado halves with generous scoops of prepared Tuna-less. I added a few drops of hot sauce to the inside of the avocado halves before adding the Tuna-less mixture. Place prepared avocado halves on top of a large bed of fresh Lamb’s Lettuce. Serve with drops of chili sauce around the plate, or by itself. This is a very filling dish. (Note: you can store the Tuna-less for up to 3 days in a closed container inside the refrigerator).