The combination of the pickles, celery, onions, and lots of black pepper will tickle traditional tuna lovers. For a deep-sea sensation, replace the rye bread with nori (hel- lo, minerals!). This recipe is also delish on top of greens or in a pressed/grilled sandwich with Daiya cheese.
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- Blend the soaked almonds and sunflower seeds in a food processor until finely minced (the finer the better). Transfer into a bowl.
- Add the celery, onion, pickles, herbs, lemon juice, agave, kelp, salt, and pepper to nut/seed mixture and stir thoroughly. Set aside.
- Spread Dijon mustard on rye bread. Add butter lettuce and tomato.
- Using an ice cream scoop or large spoon, scoop a generous helping of “tuna” on each slice of bread.
- Finish with more black pepper, lettuce, and tomato.