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Recipe by:Raw Food Magazine
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Tu’no (vegan tuna)
Prep:10minTotal:10minServes:8
Ingredients
- 1/2cupsunflower seeds(soaked at least 2 hours or more)
- 1/2Tbsplemon juice
- 1/2Tbspolive oil
- 1/2Tbspwater
- 1/4tsppaprika
- 1/4tspsalt(or to taste)
- 3Tbspcelery(diced)
- 2TbspRed Onion(diced)
- 1/4Tbspmiso(diced; optional)
- 1/2Tbspdulse flakes(optional)
- 1/2Tbspcapers(add at the end; optional)
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- Place all ingredients (except capers, onions, and celery) into the food processor and process until smooth.
- Transfer the mixture to a bowl and mix in the onions, celery, and capers.
- Serve in romaine lettuce, collard leaves, or nori roll with other fresh fixings.
- Store in a sealable container, label, date, and refrigerate. Consume within seven days.
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Ingredients
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Directions
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Notes
