Save the carrot pulp leftover from carrot juicing. It will store for several days in the refrigerator.
Soak the Hajiki seaweed for at least 20 minutes in 1/4 cup purified water or until it has re-hydrated.
Drain and squeeze off excess water from the seaweed before adding to the carrot pulp.
Add all ingredients to a mixing bowl and stir thoroughly.
This incredibly tasty blend can be used in any manner that canned tuna is used.
Serve alone, bread, or crackers.