Clean “Tuna” Salad

Allergen Information: Free of the top 8 allergens

Special Equipment: Food processor

I know it’s kind of weird to have the word tuna in quotation marks.  You’re probably wondering, “What crazy thing is she having us eat now?!”

Here’s the thing. I don’t like tuna.  In fact, I’ve never had it.  It really just grosses me out.  I’ve never had a cat, but it smells like what I imagine canned cat food smelling like. Yuck.

Ok, I’ve got that out! I really do feel better 😉

I understand you might like tuna.  And guess what? That’s ok! My hubby LOVES it.  And we coexist!

I make sure to buy him a good brand that’s wild caught and sustainable (I’ve found at Kroger and Earth Fare).  No, Bumble Bee & Starkist will not cut it.  Try Wild Planet Tuna!

But for those that want to try something new, don’t like tuna, or must avoid it for health, allergy or elimination diet reasons, try this salad out!

Clean Tuna Salad

I LOVE having cold salads in my fridge (ones that last for days!).  It certainly makes lunch easy.  Try this tuna salad, our Cranberry Quinoa Salad, Poppyseed Pasta Salad, or our Broccoli Raisin Salad.

My suggestion for lunches as the weather warms up is to make a few of these cold salads on Sundays, maybe 2 salad dressings, and cut up some fruit and some salad toppings.  Your week will be done, you’ll save money, you’ll feel better, and feel a sense of accomplishment!

Tuna Salad 2

I put this “tuna” salad on top of Gluten Free Food for Life English Muffins, which I love!  The next day, I took this salad to the beach, and took these Mary’s crackers (found at Kroger) and just scooped! It was perfect!

Note: I have made this same salad using almonds, and it was delicious, too!  If you aren’t tree nut free, you could try that version, too.  Make sure to still soak the almonds. To avoid soy, make sure to use the soy-free version of Vegenaise! Otherwise, regular is fine!

Clean "Tuna" Salad
Serves: 4
  • 1 cup raw (shelled) sunflower seeds, soaked at least 2 hours
  • 3 green onions, chopped
  • 2 celery stalks, chopped
  • ¼ cup organic dill pickles, chopped
  • 3 T Vegenaise
  • 1 t Dijon mustard
  • 1 t coarse ground mustard (optional)
  • 2 T pickle juice
  • ½ t garlic powder
  • ¼ t sea salt
  1. Drain the sunflower seeds and rinse.
  2. Pour on a kitchen towel and pat dry.
  3. Put in a food processor and pulse a few times until the seeds resemble a "tuna" like texture. Do not pulse too much--you do not want it to become mush.
  4. Add the processed seeds and the rest of ingredients into a bowl and mix with a spatula until combined well.
  5. Chill for best flavor.
  6. Store leftovers in fridge in an airtight container for a few days.
  7. Serve with bread of choice or crackers!


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