1 c Sunflower Seeds, soaked for 8 hours, drained and rinsed well
1 Celery Rib, diced small
1 tsp Dulse, ground (in a coffee grinder, or just chopped very small)
3 Green Onions, sliced (or ¼ c minced red onion)
¼ c Dill, chopped
¼ c Parsley, chopped
2 tsp Capers (or naturally fermented pickles)
2 tsp Mustard
2 tsp Lemon Juice
2 tsp Lemon Zest
2 tsp Extra Virgin Olive Oil (or some mashed avocado)
Instructions
In a food processor, grind up the soaked sunflower seeds, mustard, capers, dulse, lemon juice, zest and olive oil, until the texture resembles tuna and it holds together a little better.
Transfer contents to a bowl and add the herbs, celery and green onions and stir together.
Taste for seasoning, you probably won't need any because of the salty capers, but if you do add a little bit of sea(weed) salt.
That's it! Now wrap it up in a collard with some avo slices and broccoli sprouts, mound on top of cucumber slices, stuff inside a tomato, put a big scoop on a plate with other salad-y things like avocado, tomato and sprouts, or simply serve as a dip for raw veggies.
Recipe by The Crushing Cancer Kitchen at https://thecrushingcancerkitchen.com/main-course/sunflower-seed-tuna-salad/