Raw Mock Tuna Salad
Oh how I struggled with the title of this post. It isn’t really mock “tuna”. It is a wonderful fruit and veggie salad, with the addition of a nut paté and a wonderful raw, vegan mayo. But that title is a little long. What I did do was base the salad/nut paté on what I remember being my favorite tuna salad as a girl.
I did not include dulse in this recipe so… no fishy taste. What I do remember about the tuna salad that my mom made was that she always added grapes and celery. I have never gotten over that wonderful combination of salty and sweet.
There are tons of raw recipes on-line for Mock Tuna but they tend to be nut patés. I wanted to lighten up the dish, and fill it with a lot of fresh ingredients. Once again, wonderful omega filled walnuts make an appearance along with healthy sunflower seeds and pumpkin seeds. That becomes the base, and then to lighten it up, a bunch of fun, crunchy veggies, plus those magic grapes come along for the ride!
You will love this recipe for raw, vegan mayo. By using the same seasoning that traditional mayo, this raw recipe makes a mayo that is pretty darn close to the real thing except it is good for your heart, not bad!
You can find butter lettuce with the root ball attached. It lasts much longer in the fridge this way.
Mock Chicken or Tuna Salad the Rawmazing Way
SERVES 4-6
Mayo
- 1 cup cashews, soaked overnight rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon water, more if needed to achieve proper texture
- 1 lemon, juice from
- 1 tablespoon raw agave nectar or liquid sweetener of choice
- 1/2 teaspoon dried mustard
- Freshly ground himalayan salt and freshly ground pepper to taste
- Place all ingredients in a high-speed blender and process, scraping down as necessary, until mixture is smooth.
Salad
- 1 cup walnuts
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 to 2/3 cup mayo (see above)
- 2 cups cucumber, peeled and diced
- 2 cups celery, sliced
- 1-2 cups grapes, halved
- 1/2 cup scallions
- 1/2 lemon, juice from
- freshly ground Himalayan salt and pepper to taste*
- Soak walnuts, sunflower seeds and pumpkin seeds in water, overnight. Drain and rinse.
- Place nut mixture in food processor and process until finely blended. Be careful not to make a paste of it.
- Stir in mayo, mix thoroughly.
- Mix in all other ingredients.
- Scoop onto butter lettuce leaf and top with cracked pepper.
Jane wrote on August 26, 2012
Hi, This looks so nice, can'[t wait to make it, but just one question, are scallions spring onions or the french shallots ( small tight onions) I live in Australia and everyone has different names for all their onions.
Susan wrote on August 26, 2012
Scallions are probably like your spring onions. Cheers!
Ksenija @ Health Ninja wrote on August 26, 2012
It is so fascinating what you can do with natural, plant-based ingredients. This salad looks so surprisingly realistic, cannot wait have a taste.
Trish @ MyBigFatBundt wrote on August 25, 2012
I had some of this today. A fabulous lady who does reflexology and juice fast retreats made this…and it was SOOOOOOOOOO good! I did not miss the ‘meat’ at all. I’m seeing how I could take my curried chicken salad and turn it into this fabulous creation. Thanks so much for sharing. xx
Gena wrote on August 25, 2012
Looks great, Susan! I love raw tuna salad.
Gabrielle Oldmeadow wrote on August 24, 2012
Beautiful food, from beautiful people, for beautiful people making a better world, we are so lucky you share these fabulous recipes. Gratitude.
Rachel @ Almonds and Avocados wrote on August 23, 2012
What an amazingly creative recipe!! I love walnuts and could eat them all day long, but I also love the idea of vegan, HEALTHY mayo! Genius!
Elizabeth wrote on August 23, 2012
Looks just like tuna!! Beautiful photos.
Thanks for sharing.
Peace and Raw Health,
Elizabeth
Elizabeth wrote on August 23, 2012
This looks sooo good. I can’t wait to try it. Susan, I am wondering about black pepper. Do you know the process of how it’s made/cured? I once heard at a raw foods class that it’s treated with formaldehyde. Is this true, do you know?
Caralyn @ glutenfreehappytummy wrote on August 22, 2012
how delicious!!! i love all the textures and flavors!