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Mock Tuna Salad


raw tuna salad

  • 1 cup of sunflower seeds (raw and soaked 4 hours)
  • 1/2 cup sweet almonds (raw and soaked 8 hours)
  • 1/4 cup of lemon juice
  • 1/4 cup of dulse flakes
  • 3 tbsp kelp powder
  • 1 ripe avocado
  • 2 branches of celery (chopped very fine)
  • 1/2 cup chopped parsley
  • 1/4 cup of fresh dill or 1tbsp of dry dill
  • 1 tbsp of spicy mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1tsp of turmeric
  • 1/4 cup of olive oil

In a food processor place the almonds and sunflower, and grind to get a fine crumble. Add salt, pepper, avocado, turmeric, oil,sea vegetables, mustard and lemon; process some more to incorporate all ingredients, transfer into a bowl and fold in the parsley, dill and celery. Adjust the seasoning to your liking, keep refrigerated for 3 to 4 days.

NOTE: Serve with a green salad or in a sandwich or as a dip with vegetable stick.  


Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

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