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.

vegan recipe from Avo — Sunflower (Mock) Tuna Salad Served in Persian Cucumber Cups

Sunflower (Mock) Tuna Salad Served in Persian Cucumber Cups | Image: AVO

Sunflower (Mock) Tuna Salad Served in Persian Cucumber Cups

Anthony DeGeorge of AVO

This mock tuna salad is tasty and packed with vitamins. Try it as a healthy snack, or prepare it as an appetizer for your next get-together!

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Course Appetizer, Snack

Cuisine American

Ingredients

Portion 1

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

Portion 2

2 tsp Dulse flakes*
2 stalks celery minced
2 sprigs dill finely chopped (or 2 tsp dry dill)
5 sprigs parsley finely chopped

Portion 3

5 Persian cucumbers or 2 English cucumbers**

Instructions

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