Bistro Not-Tuna Salad

Bistro Not-Tuna Salad

This delicious vegan alternative to tuna salad is perfect for a sandwich of wrap, over a bed of mixed greens, or alongside some homemade pickled veggies.
Raw Cauliflower Tabouli Reading Bistro Not-Tuna Salad 1 minute Next Heirloom Tomato Carpaccio


2 cups raw sunflower seeds, soaked for at least 1 hour, and rinsed
2 stalks celery, finely chopped
¼ cup red onion, minced
½ cup red grapes, sliced into small rounds
2 cloves garlic, minced
¼ cup parsley, finely chopped
2 T. fresh dill, finely chopped
1 T. Dijon mustard
1 T. apple cider vinegar
1 T. lemon juice
1 ½ T. Veganaise (I use the Grapeseed variety)
½ tsp. sea salt, or to taste
Freshly ground black pepper to taste
*Optional ingredient: 1 ripe avocado, diced


1. In a food processor, add sunflower seeds, garlic, mustard, vinegar, lemon juice, and salt & pepper, and pulse until it starts to resemble tuna salad.
2. Add celery, onion, parsley, and dill, and pulse a few more times. Be careful not to over blend.
3. Transfer to a mixing bowl, and stir in Veganaise, grapes, and avocado.
4. Taste for seasoning, and enjoy.

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