Mock Tuna Salad
1 c. Soaked almonds
1c. Soaked sunflower seeds
2 tbsp. Tamari or soy sauce
1 c. Cashews
2 tbsp. Apple cider vinegar or to taste
1/4 Lemon, everything but the peel and seeds
1 Minced clove of garlic
1/2 tsp. Salt
1/2 Chopped onion
2 Chopped small celery stalks
2-3 Chopped small dill pickles
1 tbsp. Capers
Fresh Cracked Pepper
Soak almonds and sunflower seeds for 4 to 8 hours. Pulse in a blender with tamari until it looks like dryish tuna. I did the almonds and sunflower seeds separately and then combined them in a bowl.
Mix all the ingredients together for the mayo except the water. Add water in a tablespoon at a time until desired consistency. The mayo tastes much better when it gets to sit in the fridge for a couple of hours before use. If you do not want to use this nut mayo recipe you can use this mayo I have posted with my mock chicken salad, or any vegan mayo you desire.
Combine 'tuna' and 'mayo' with choice of add ins and eat, eat, eat. I like in on bread with lettuce, on rice cakes (as seen in the pics) or in a mock tuna roll. I will be posting pictures of that sometime in the future. Yet, if you want to try it out sooner, just grab some nori and line it with lettuce (can use rice), lay the tuna salad on the lettuce and roll like veggie sushi. The way i like to make mine is by cutting the nori into four smaller squares, adding lettuce and roll into little cones. This is great for party appetizers and the flavor is more fishy due to the nori.
Mmmm, I just remembered my momski used to make macaroni tuna salad. I am going to have to try that the next time I whip this up.