Crazy Sexy Kitchen

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.

To see more from Kris Carr, check out kriscarr.com!

Ingredients

1 cup raw almond, soaked for a few hours or overnight in water1 cup sunflower seed, soaked for a few hours or overnight in water⅓ cup minced celery¼ cup minced red onion⅓ cup pickle, diced (Bubbies Pickles are best)2 Tbsp minced dill1 Tbsp minced oregano3 Tbsp lemon juice1 Tbsp agave syrup2 Tbsp kelp granule (optional)½ tsp sea salt freshly ground pepper Dijon mustard to taste4 piece whole-grain rye bread, toasted6 butterhead lettuce leaves1 vine-ripened tomato, sliced

Directions

  1. Blend the soaked almonds and sunflower seeds in a food processor until finely minced (the finer the better). Transfer into a bowl.
  2. Add the celery, onion, pickles, herbs, lemon juice, agave, kelp, salt, and pepper to nut/seed mixture and stir thoroughly. Set aside.
  3. Spread Dijon mustard on rye bread. Add butter lettuce and tomato.
  4. Using an ice cream scoop or large spoon, scoop a generous helping of “tuna” on each slice of bread.
  5. Finish with more black pepper, lettuce, and tomato.

Tags: Secrets of a Chef, Lunch, Sandwich, Healthy, Vegan, Vegetarian

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