Raw “Tuna Salad”

Lately, I’ve been enjoying raw “tuna fish” salad. Super easy to make, and full of vital nutrients.

Raw tuna tacos are criminally delicious.

Here’s the recipe.

  • 1 1/2 c raw almonds soaked overnight | Vitamin E
  • 1/4 c raw pumpkin seeds (optional) soaked overnight | Zinc
  • 1 rib celery | Vitamin K
  • 1 green onion with tops | Vitamin C
  • 1 cucumber in brine (I use the Vavel brand) | Vitamin K
  • 1-2 radishes (optional) | Vitamin C
  • dulse granules or flakes (or use kelp if you want an oceanier taste) | Iron, Vitamin B-12
  • sea salt | Sodium

Put the nuts/seeds in a food processor and process until they have a meat-like consistency, adding water (or brine) to help it along. Dice the diceable ingredients. Mix the “tuna” and veggies together. Add salt and dulse to taste. (I usually add these two spices while the nuts are in the food processor.)

I don’t know how long it will last in the refrigerator because it doesn’t stay in mine very long. Usually, I eat a spoonful or two with a squirt of mustard here and there throughout the day.

No dolphins died in the making of this meal.

Serve on a lettuce leaf with some horseradish mustard. I like the Koops’ brand because it doesn’t contain anything that pollutes the body, like sugar, artificial colors, or stabilizers. (Texans can get this at HEB for about $1.50/bottle, but be warned that it will probably be discontinued just because I like it.)

Cooked version bonus: If you enjoy tuna fish without the quotation marks, add a little prepared horseradish to it. Magnifique.


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