Un-Tuna

AuthorTerriYields1 ServingCategory, ,
 2 cups Carrot pulp
 ½ cup Vegennaise
 ¼ cup Finely chopped Hajiki seaweed or 2 Tbsp dulse flakes
 ¼ cup Chopped onions or scallions
 ¼ cup Chopped celery
 ¼ cup Chopped bell pepper
 1 Finely chopped jalapeno pepper
 1 tbsp Mrs. Dash, Spike or 21 seasoning
Here's what you do
1

Save the carrot pulp leftover from carrot juicing. It will store for several days in the refrigerator.

2

Soak the Hajiki seaweed for at least 20 minutes in 1/4 cup purified water or until it has re-hydrated.

3

Drain and squeeze off excess water from the seaweed before adding to the carrot pulp.

4

Add all ingredients to a mixing bowl and stir thoroughly.

5

This incredibly tasty blend can be used in any manner that canned tuna is used.
Serve alone, bread, or crackers.

Compliments of Living SuperFood Recipe book by Chef Keidi Awadu

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