Update re: Raw Mock Tuna Salad, Raw & Vegan!

I just couldn’t take it anymore! Last weekend, I made a special trip to my fav place to get raw mock tuna salad sandwiches. Went to the counter and was mortified to see that there were no sandwiches! Not even a raw mock salmon salad sandwich! Thoroughly depressed, I said to myself “This is it! I’m going to make my own.”

So I bought some almonds–okay, not totally raw, but the best I could do on short notice–and more sunflower seeds. I soaked 1 cup of each overnight and the next day my Vitamix and I went to work. I used the Chef Sarno recipe as a guide. I don’t practice exact measuring, but I can tell you the ingredients. And one thing I’m learning about “uncooking”: you don’t have to be so exact. So, just like with regular cooking, I add and taste, add and taste, then add and taste some more.

• 1 c each, almonds and sunflower seeds (soaked 10-12 hours)
• lemon juice: probably the juice of 1-2 lemons (used 2)
• sea salt to taste
• 2 T kelp (or a little more)
• a few squirts of bragg amino acids
• dried dill, probably close to 2 T
• dried basil, probably 1 tsp
• chopped onions, probably 1/2 c (i used over 1/2 of small onion, too much?)
• chopped celery, probably 1/3 to 1/2 c (i used almost 1 stalk, too much?)
• a little water
• a little agave or raw honey (if not vegan)–optional

I added everything into the Vitamix and added a little water as needed to get the mixture moving. (If you want yours to be chunkier, just Vitamix the almonds and seeds and then mix them in a bowl with everything else.) It took a while, but, man, it was slammin’! The first day I ate it by itself. The second and third days I put it on top of some raw flax “bread”–my fav brand, Love Force (Italian that day). Wow! I don’t have to buy prepared raw mock tuna salad sandwiches again unless I’m in a hurry!

I’ve got the nuts and seeds soaking now, so I’ll make some more today. Can’t wait! Chirp, chirp!

Birdy27

Update: This batch was good, but not quite as good as the last. It seems you have to add enough dill, lemon, and especially kelp. I kept adding more onions and celery, but maybe too much. But it is still good. I actually add a tiny bit of dulse. Not sure if it helped or not. Just a little different this time.