Save the Tuna Salad on Rye

Serving Size: 4

The combination of the pickles, celery, onions, and lots of black pepper will tickle traditional tuna lovers. For a deep-sea sensation, replace the rye bread with nori (hel- lo, minerals!). This recipe is also delish on top of greens or in a pressed/grilled sandwich with Daiya cheese.

To see more from Kris Carr, check out kriscarr.com!

Ingredients

  • 1 cup raw almond, soaked for a few hours or overnight in water
  • 6 butterhead lettuce leaves
  • 4 piece whole-grain rye bread, toasted
  • Dijon mustard to taste
  • freshly ground pepper
  • 0.5 tsp sea salt
  • 2 Tbsp kelp granule (optional)
  • 1 Tbsp agave syrup
  • 3 Tbsp lemon juice
  • 1 Tbsp minced oregano
  • 2 Tbsp minced dill
  • 0.33 cup pickle, diced (Bubbies Pickles are best)
  • 0.25 cup minced red onion
  • 0.33 cup minced celery
  • 1 cup sunflower seed, soaked for a few hours or overnight in water
  • 1 vine-ripened tomato, sliced

Directions

  1. Blend the soaked almonds and sunflower seeds in a food processor until finely minced (the finer the better). Transfer into a bowl.
  2. Add the celery, onion, pickles, herbs, lemon juice, agave, kelp, salt, and pepper to nut/seed mixture and stir thoroughly. Set aside.
  3. Spread Dijon mustard on rye bread. Add butter lettuce and tomato.
  4. Using an ice cream scoop or large spoon, scoop a generous helping of “tuna” on each slice of bread.
  5. Finish with more black pepper, lettuce, and tomato.