Mock 'Tuna' with Sunflower Seeds (2)

Prep Notes

  • 1 cup raw hulled sunflower seeds
  • Juice of 1/2 lemon (about 2 tablespoons) and/or 1 to 2 drops *Lemon Essential OIl
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 2 tablespoons fresh dill, coarsely chopped and/or 1 drop of *Dill Essential Oil
  • 2 tablespoons parsley leaves, coarsely chopped
  • 1/4 teaspoon paprika
  • 1 stalk celery with leaves, chopped
  • 1 small shallot, chopped
  • Freshly ground black pepper and/or 1 to 2 drops *Black Pepper Essential Oil
  • Serving suggestions: whole wheat wraps, lettuce, tomato and avocado

* Always use Certified Pure Therapeutic Grade (CPTG) Essential Oils intended for dietary use

Cooking Time

15 minutes


Never enough


Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.

Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.

Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.

Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.


Modified Food Network Kitchen