Un-Tuna
AuthorTerriCategoryAppetizers, Dinner, Lunch
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
