Q: Is this one of those recipes that involves a lot of trial and error? How long did it take you to create it and what was the process like?
We’ve been making a partially cooked version of mock-tuna at the health retreat for years now, and it’s delicious, but I wanted to make an equally tasty raw version as well. So after a few attempts with different nuts as bases, which were good, but a little on the heavy side, I discovered that soaked sunflower seeds are a fantastic medium for mock-tuna
Q: Was it hard to create the look of tuna?
Not at all, the softened sunflower seeds really take on the look of shredded tuna when you pulse them in the food processer with the other ingredients.
Q: Although there are many ingredients, it looks like this salad can be made fairly quickly. Is that right?
Absolutely! This recipe is super quick and easy. The one thing I would recommend is soaking your sunflower seeds 1-2 hours ahead of time to allow them to soften.
Q: This recipe looks delicious. Can you describe what the dill, oregano and capers do for the flavor?
There is no substitution for the amazing flavors that fresh herbs can bring to a dish. In this recipe, the oregano and dill compliment the bright, sweet flavors of the tomatoes beautifully. The capers add a briny, saltiness, while the red wine vinegar gives a punch of acid, and then the olive oil just brings everything together with its subtle richness. This is also a very easy dish to prepare for a large dinner party, that will really wow your guests.
Q: You specify a high-speed blender for this smoothie. What difference does speed make?
I recommend having a high-speed blender in every kitchen, such as a Vitamix or Blendtec. The power, versatility, and durability of these higher end brands, really make them worth the extra cost. However, if you already have a standard blender, it will definitely work for this recipe.
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