My Nut Tuna and Basil Appetizers are the perfect start to any springtime plant-based meal. Also, ideal as an afternoon snack or picnic bite. Plan ahead, as these are much more digestible when the almonds and sunflower seeds have been soaked. I also like to let my sunflower seeds sprout which typically takes about 12-24 hours, however, this is not necessary.
What’s the trick to making your nuts taste like tuna?
I like adding my favorite iodine boosting foods from Maine Coast Sea Vegetables. They carry a line of sustainably harvested seaweeds from the North Atlantic. After harvesting, the seaweed is dried at a low temperatures preserving all of the nutrition.
According to Maine Coast, “Sea vegetables are rich in minerals and trace elements, including calcium, magnesium, iron, potassium, iodine, manganese, chromium and more, at levels much greater than those found in land vegetables. Sea veggies also provide vitamins, fiber, enzymes, and high quality protein. Marine phytochemicals found only in sea vegetables have been shown to absorb and eliminate radioactive elements and heavy metal contaminants from our bodies. Other recent research demonstrates the inhibition of tumor formation, reduction of cholesterol, and anti-viral properties of sea vegetables.”
- 1 cup soaked almonds (soaked overnight 8-12 hours)
- 1 cup soaked and sprouted sunflower seeds (sprouting is optional but optimal)
- 1/2 small purple onion, finely diced
- 2 Bubbies dill pickles, finely diced
- 1 stalk celery, finely diced
- 2 heaping tablespoons fresh dill, finely chopped (More for garnish)
- 2 teaspoons dried oregano
- 1-2 tablespoons Maine Coast Sea Seasonings Triple Blend Flakes
- Juice of 1 large lemon (about 2-3 tablespoons)
- 1 tablespoon coconut nectar or maple syrup
- 1/2 teaspoon high-quality sea salt
- fresh cracked pepper to taste
- Several medium-sized, fresh basil leaves
- Pulse soaked nuts and seeds in a food processor until desired consistency. Don't over process to avoid making nut butter.
- Place nut/seed meal in a large bowl. Add diced onion, celery, pickles, fresh herbs, dried oregano, sea seasoning mix, sea salt and fresh cracked pepper. Give a good stir.
- In a separate bowl, mix together lemon juice and maple syrup and pour over nut/seed mixture. Stir until well combined.
- Scoop by the spoonful into basil leaves. Garnish with fresh basil. Refrigerate until ready to serve.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.