Vegan Tuna Salad

The other day my husband and I stumbled upon a happy accident. While mixing up a mix for veggie burgers I tasted the mix, and it tasted like a mild tuna salad to me! A couple of modifications, and instead of waiting for burgers to cook, we had a cold lunch of “tuna” salad. Not a bad thing since it’s been hot out and I was hungry!

Vegan Tuna Salad


  • 1 cup raw, hulled sunflower seeds, ground
  • 1 cup cooked brown rice
  • 2T ground flax seed
  • 2/3 cup chopped carrot
  • 2/3 cup chopped celery
  • 1/4 cup chopped green onion
  • 2T water
  • 1/8 – 1/4 cup dried Nori or Kelp – Roasted (Roast at 300* for 5-8 minutes, crush and mix with 2-3T warm water)


  • Combine all ingredients into a large bowl
  • Process with a stick blender or food processor leaving slightly chunky
  • Refrigerate until cold
  • Serve on a bed of lettuce with vegan mayonnaise (see recipe below,) or any way you’d serve tuna.
  • Makes 4 servings

Vegan Mayonnaise/Sour Cream (Also Raw!) 


  • 1 cup raw sunflower seeds
  • 1 1/4 cups water
  • 4T lemon juice
  • 1t onion powder
  • 1/2t garlic powder
  • 1t salt


  • Blend all ingredients in a blender on high speed until creamy (a vitamix works well)
  • Refrigerate until cold

A delicious lunch. A bed of fresh baby romaine lettuce leaves, tomato wedges, a scoop of vegan “tuna” salad topped with dollops of homemade vegan mayonnaise.


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