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