Eat Raw!

Sunflower Tuna
Servings: 6-8

“We devised this one as a modification of a few other favorite versions.  We changed this one around several times to come up with our favorite.”

Tuna:
	3 Cups ½ Bunch 2 Tbsp 4 Stalks ¼ Cup	3 Sunflower seeds, soaked and drained Scallions, chopped finely Dried dulse flakes Celery, chopped finely Dried dill

Mayonnaise dressing:
	2 Cups ½ Cup 1½ Cups 6 Cloves 1 Cup 1 Tbsp ¼ Cup	Cashews, soaked and drained Pine nuts Coconut water Garlic Fresh lemon juice Himalayan or sea salt Ground mustard seed

Pulse briefly the ‘tuna’ ingredients in a food processor and set aside in a large bowl.

Combine all ‘mayonnaise dressing’ ingredients in a blender and mix for a smooth milky texture.  Then combine with ‘tuna’ ingredients and mix thoroughly.

May be served in greens as a wrap with garnish veggies.  Also great in avocado boats.