Celebrate The Blooming Platter’s One Year Anniversary with Vegan Nutty Tuna Salad

Yield: approximately 4 cups

To celebrate the ONE YEAR ANNIVERSARY of The Blooming Platter, I’m posting this very springlike recipe for an old standby, tuna salad, given fresh new life as a vegan delicacy.

My friend Angela Phillips served this faux tuna salad as part of a lovely, healthy and light Sunday brunch. It’s been a while, but as I recall, everything was served in sparkling crystal and seemed magical.

Thank you for your support during this fledgling year of TBP. It’s enriched my life immeasurably, and I hope it has yours in some small way.

1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish)
1 cup raw almonds
1/8 cup lemon juice
1 teaspoon kelp or dulse
1 teaspoon sea salt
1/4 of an onion, processed to yield 1/4 cup finely chopped
approximately 2-3 stalks celery processed to yield 1/2 cup finely chopped
small handful of parsley processed to yield 1/2 cup finely chopped
optional: 2 teaspoons sweet pickle relish or to taste

Barely cover sunflower seeds and almonds with water and soak for 4-8 hours. Drain. Place in food processor with lemon, salt, and kelp or dulse. Blend until it is a texture you like and mix with other ingredients. Serve with lettuce leaves to make wraps, with crackers, in a sandwich, or any way you enjoyed tuna salad in your pre-vegan days.

Source: Angela Phillips

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  1. Heather Iacobacci-Miller

    This recipe actually sounds really good. Thanks so much for sharing. Have you tried with another nut other than almonds by chance (I don't have any is why I ask).

  2. You're so funny: "actually" sounds good. It is very tasty and, while it doesn't take just like tuna, of course, it doesn't taste like anything else either. Never tried it with another nut, but I think cashews, hazelnuts, peanuts and pecans would all have too pronounced of a flavor, you know? I bought some especially for this dish because I don't keep raw almonds around either. 🙂

  3. Congratulations on your first year!! I've loved every post and am so thankful for all you've shared over the past year. 🙂

  4. Thank you, Anne, for your "perennial" support. I'm so grateful that you're "out there" inspiring me. Every post has been a pleasure. Here's to another great year!

  5. Congratulations Betsy! I love reading your blog- the pictures make everything look so good! And it's great to get new ideas- like the cream of coconut. Here's to many more wonderful posts!

  6. Thanks for being "out there" Lea. I love having your stop by and sharing ideas. Yes, to another year of vegan food and inspiration. Best to you!

  7. Hi Betsy,
    I found out about your blog today and am loving it. Just started a vegan diet 2 weeks ago and this is wonderful. I live in Virginia Beach….where can I find kelp or dulse? Thank you so much!!

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