Raw Mock Tuna Salad

Just saying “tuna” grosses me out.

But alas, this veggie, nut and seed dense raw meal, does in fact, closely resemble the color and consistency of tuna salad.

I myself stopped eating tuna at the age of like 7 or 8 when I made the connection between the smelly substance I was eating out of a can, and my pet fish. I felt guilt for consuming fish, when I was also lovingly harboring pets in a nice, luxurious tank in my home.

So as much as I figured I would hate a mock tuna salad, I found a recipe on Rawmazing (seriously the BEST raw vegan recipe site out there!) that is absolutely delicious. I’ve been making it for almost two years for one of my clients and it’s his favorite dish. It’s fairly heavy in nuts and seeds and since I was convinced I might starve to death-because I’m dramatic like that when it comes to food-I figured this was the perfect dish to start my week of raw veganism with.

And now I can TOTALLY see why my clients love it so much!

SALAD

1 cup raw walnuts, soaked overnight

1/2 cup raw pumpkin seeds, soaked overnight

1/2 cup raw sunflower seeds, soaked overnight

2 cups chopped cucumber (skinned & deseeded)

2 cups chopped celery

1 apple, skinned and chopped (Fuji or a sweeter apple is better)

1/2 cup chopped scallions

1/2 cup currants

1 tbsp poppyseeds (optional)

MAYO

1 cup raw cashews, soaked for 2 hours

1/2 cup water

1/4 cup olive oil

3 tbsp lemon juice

1 tbsp poppyseeds

1 tsp Dijon mustard

1 tsp apple cider vinegar

1/2 tsp sea salt

For the mayo, blend all ingredients together, EXCEPT poppyseeds
Once it’s reached a creamy consistency, pour into bowl and stir in poppyseeds
Then, pulse walnuts, pumpkin seeds and sunflower seeds in a food processor until chunky, but not creamy
Pour into mixing bowl and stir in mayo and remaining ingredients until well incorporated
Serve, chilled, over a bed of lettuce