Raw Vegan Mock Tuna

One of the drawbacks of tuna fish, other than the fact that it's a dead animal and its demand leads to over-harvesting and the destruction of marine environments, is that it's really fatty.  It's the "good" kind of fat, but it's also the kind of fat that accumulates and stores environmental toxins for you to enjoy along with your meal.

One of the benefits of mock tuna fish, other than the fact that it's plant-based, sustainable, and free of environmental toxins, while also offering a boon of health benefits, is that it's fatty.  It's the "good" kind of fat, and that makes it a filling addition to your detox diet.

Here is the recipe:

Ingredients:

1 cup raw organic almonds (or just raw, or just organic, or just almonds) soaked over night

Pinch of Celtic Sea Salt, Sea Vegetable Flakes, Dulse Flakes, or Kelp Flakes, to taste

1 sheet of crumbled Nori

Avocado "Mayo" (recipe below) to taste

1 tsp dried mustard

1/2 cup diced celery

1/2 cup diced onion

Herbs to taste (I like dill in my tuna)

Instructions:

1) Soak your almonds. Plan ahead. Soak them overnight for best texture.

• Place the almonds in a glass or ceramic bowl and sprinkle them with a little sea salt or sea veg. 
• Pour in just enough fresh cold water to cover the almonds (some will float) and allow them to soak overnight- at least eight to ten hours. 

2) Dump the soaked almonds into a food processor bowl or blender and pulse to desired consistency.

3) Remove from blender/processor and transfer to large bowl.

4) Add remaining ingredients and allow to chill for at least 30 minutes before serving.

Avocado Mayo:

1 Avocado

Juice of 1/2 of a Small Lemon

1 tbsp of sweet pickle juice

Pinch of sea salt and/or pepper to taste

Pinch of Cayenne Pepper

1 Small Garlic Clove

Instructions:

Put all the ingredients in a blender or food processor, and blend until creamy