3 cups sunflower seeds
1/4 cup lemon juice
1/2 cup water
salt, tamari or nama shoyu
2 celery sticks
Soak the sunflower seeds over night (8 hours) and rinse well.
Put the seeds in a food processor, add the lemon juice and water. Add salt, tamari or nama shoyu to taste, and process until it forms a tuna like pate. The pate should be thick and creamy.
Finely chop the onions and celery and mix with a spoon.
Serve the raw vegan “tuna” on a green salad.
The “tuna” pate can be spread on a teflex sheet and dehydrated to make a crispy tuna cracker.