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Better than tuna salad
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Food found within quotation marks like “chicken” strips or deli sliced “turkey” usually makes me cringe. I wonder what on Earth goes into food like that to give it meat-like consistency. Do I even really want to know?
So when I came across Dan Hoyt and Tolentin Chan’s recipe for “tuna’ salad in Carol Alt’s book, Eating in the Raw, I raised one skeptical eyebrow. But after reading the main ingredient, walnuts—my favorite addition to almost any salad, I decided to give it a try.
I fell in love with this concoction before I even scooped it out of my blender and it quickly became a staple in my diet. Don’t think of it as a substitute for tuna. It doesn’t taste like tuna at all. It’s more like a great spread. And you can’t beat the healthy dose of omega-3 fatty acids and antioxidants packed into this dish.
'Tuna' Salad
2 cups raw, germinated walnuts*
¼ cup dulse (red seaweed), soaked for 10 minutes, and drained
4 tablespoons chopped fresh dill
4 tablespoons chopped fresh parsley
2 garlic cloves
½ cup freshly squeezed lemon juice
¼ cup cold-pressed olive oil
2 teaspoons sea salt
2-3 celery stalks, chopped
1 red bell pepper, seeded, cored, and chopped
½ medium white onion, chopped
I like to add about 1/3 cup of raisins.
Mix walnuts, dulse, herbs, garlic, lemon juice, oil, and salt in a food processor, using the “S” blade. I have found that a blender works just fine, as well. Transfer to a large mixing bowl, and stir in the celery, pepper, and onion.
*To germinate walnuts, simply soak them in water for four hours, then drain.
It’s a great topping on raw crackers with cheese, Granny Smith apple slices, or over a bed of lettuce. Try it, get creative, and share your favorite way to enjoy “tuna” salad.
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