Bistro Not-Tuna Salad

  • Serves 3-4

This delicious vegan alternative to tuna salad is perfect for a sandwich of wrap, over a bed of mixed greens, or alongside some homemade pickled veggies.

  1. In a food processor, add sunflower seeds, garlic, mustard, vinegar, lemon juice, and salt & pepper, and pulse until it starts to resemble tuna salad.
  2. Add celery, onion, parsley, and dill, and pulse a few more times. Be careful not to over blend.
  3. Transfer to a mixing bowl, and stir in Veganaise, grapes, and avocado.
  4. Taste for seasoning, and enjoy.
  • Beth

    September 17, 2015

    Great recipe, but I also added some dulse granules to give it a more “fish” like flavor!


    September 18, 2015


  • lee

    December 11, 2015

    looks yummo.. can’t wait to try it

    i might add some dulse into the basic mixture, to kick up the radiation defense,
    as well as add a little ‘sea’ flavor to the tuna.

    It’s not difficult to make your own raw vegan mayonnaise ..
    Just use cashews as a base..

    and most of the ingredients here, like the lemon, acv, dijon…

    i also add a little grain mustard, a little stevia and/or a dollop of maple syrup,
    a little celtic salt, some white pepper and a touch of cayenne…
    i pulverise the cashews fine in a processor
    and add that into the mix in a blender and blend very smooth.

    It will last in your refrigerator for weeks…
    and start to ferment a tad.. and that makes it even better
    to use as a base for salad dressings. ( just mix your flavors into it )

    I use mine a lot for my ceasar salad, with the addition of
    some olive juice mixed in it.. and perhaps my macadamia
    nut parmasean ( macadamias, salt, garlic granules, blend very smooth
    and dehydrate.. stores in a jar well.

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