If you’re interested in trying — or continuing — a plant-based diet, try this fresh idea from Anthony DeGeorge, culinary director at AVO, a Nashville vegan restaurant. Enjoy a tasty infusion of B complex vitamins as well as the magnesium, iron and protein that comes with sunflower seeds in this tasty mock tuna salad. Plus, the finished product is pretty! Bring them to a get-together, or whip them up for a healthy snack.
Sunflower (Mock) Tuna Salad Served in Persian Cucumber Cups
- 2.5 c sunflower seeds
- 1/4 c tahini
- 1 Tbsp white miso
- 1 garlic clove
- 5 Tbsp extra virgin olive oil
- 5 Tbsp lemon juice
- 1/4 c filtered water
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 2 tsp Dulse flakes*
- 2 stalks celery minced
- 2 sprigs dill finely chopped (or 2 tsp dry dill)
- 5 sprigs parsley finely chopped
- 5 Persian cucumbers or 2 English cucumbers**
- Soak the sunflower seeds in water overnight or at least for four hours, then strain.
- Using a high-powered blender or food processor, blend the first portion of ingredients until smooth, then transfer to a mixing bowl.
- Mix the second portion of ingredients in by hand. Then cover the bowl and refrigerate while preparing cucumbers.
- Wash cucumbers. Then, using a sharp knife, cut into 1-inch disks. Discard the ends.
- Using a ½ tsp measuring spoon or melon baller, cut away most of the middle of each disk, making sure not to cut all the way through. Make a cup, not a hole.
- When all the cucumbers are ready, remove sunflower tuna from the fridge and use a small spoon to fill each cucumber cup
- Top with a single caper and parsley leaf for garnish
*Dulse seaweed can be found at Whole Foods or Amazon
**Persian cucumbers available Trader Joe's or specialty grocers.
Find more fresh recipes ideas in our archives. Click HERE!