Mock Tuna Pate’
2 cups raw sunflower seeds, soaked 4 hours, rinsed
1 cup raw pecans, soaked 4 hours, rinsed *
¼ cup minced onion (or 2 tsp. onion powder)
2 tbsp. minced fresh parsley (or 4 tsp. dry)
¼ cup fresh lemon juice
1 tsp. sea salt
¼ cup coconut aminos
In a bowl, place all ingredients, except the seeds and nuts. Mix well.
In the food processor, process the sunflower seeds into a paste. Add the pecans pulse until the pecans are the texture you like. If you prefer the pecans to be a paste, add seeds and nuts at the same time.
Scrape the seed and nut mixture into the bowl with the wet ingredients and mix well.
Store the Mock Tuna in a sealed glass container, in the refrigerator. Good for 5 days.
The Mock Tuna is very versatile:
~ Make a salad and place the Mock Tuna on top.
~ Use Bibb lettuce, place the Mock Tuna on a leaf, and roll like a burrito.
~ Hollow out zucchini and fill the boat with the Mock Tuna.
~ Use as a dip with your favorite crackers or veggies.
~ If you like a crunch, finally chop ½ cup of celery and mix in.
*I have used walnut and almonds. All the nuts give it a different taste.