Name: Raw Vegan Tuna Salad with Dulse Flakes, Apples, Carrots, and Crunchy Celery Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 1 cup sunflower seeds, soaked 2+ hours, drained & rinsed; 3 carrots, ends and tops removed; 1 apple, peeled, cored, and cut into quarters; 3 celery stalks, chopped; 1/4 small yellow onion, chopped; 2 tablespoons dulse flakes; 1 tablespoon fresh dill; Juice of 1 small lemon; Mayonnaise (raw vegan mayo), start with 2 tablespoons and add to desired consistency; Arugula, spinach or greens of choice

Introduction

Raw Vegan Tuna Salad is a refreshing, hearty dish inspired by the classic tuna salad but made entirely plant-based. It blends the savory, slightly fishy flavor of dulse flakes with the crunch of celery and sweetness of apple for a delightful combination. Perfect on greens or wrapped in leaves, this salad comes together in under 10 minutes.

A white square plate holds three round scoops of a creamy, textured mixture with visible small bits of green and beige, stacked vertically in the center. Around the scoops is a bed of fresh green arugula leaves, creating a leafy base. Four bright red tomato slices are evenly placed around the edges of the plate, one near each corner. A silver fork lies on the left side of the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sunflower seeds, soaked 2+ hours, drained & rinsed

3 carrots, ends and tops removed

1 apple, peeled, cored, and cut into quarters

3 celery stalks, chopped

2 tablespoons dulse flakes

1 tablespoon dill

Juice of 1 small lemon

1/4 small yellow onion, chopped

Mayo, start with 2 tablespoons and add more for desired consistency

Arugula, spinach, or greens of choice for serving

Instructions

Step 1: Place the soaked sunflower seeds, carrots, and apple in a food processor. Pulse until finely blended but not paste-like to maintain some texture.

Step 2: Transfer the mixture to a bowl. Stir in the chopped celery, onion, dulse flakes, dill, and lemon juice.

Step 3: Add mayo gradually, stirring to reach your desired creaminess. Mix thoroughly to combine all ingredients.

Step 4: Serve the salad on a bed of arugula, spinach, or your preferred greens. Enjoy as a light meal or wrap in leaves for a portable option.

Tips & Variations

If you cannot find dulse flakes, try grinding larger pieces of dulse seaweed or chop finely. Use sparingly to avoid overpowering the salad.

For more texture, pulse celery and onion separately and fold them in instead of fully processing.

Use vegan mayo to keep the dish fully raw and plant-based.

Try serving the salad wrapped in romaine or cabbage leaves for a crunchy, handheld option.

Substitute half the sunflower seeds with carrots to lower fat and add mild sweetness.

FAQs

What if I don’t have dulse flakes?

You can use whole dulse seaweed chopped finely or ground into flakes. Just use a small amount to add that subtle fishy taste without overpowering the salad.

Should the onion and celery go in the food processor?

It depends on the texture you want. For a chunky salad, pulse the celery and onion separately and mix them in. For a more uniform blend, process all ingredients together but avoid over-blending to keep some crunch.