Twerk your booty. And, get hot under the collar.
Mildly tangy sweet paprika with succulent freshly squeezed lemon mixed with a little salty seaweed reminiscent of the sea and tender nutty sunflower seeds make this Vegan Tuna Mayonnaise.
This dish will burst your belief that vegan food can’t be made with a few choice ingredients.
- When you’re looking for a belting sandwich filler dope for you and the kids
- When you’re mega excited about attending a picnic and you’re all chipping in with your vittles to dazzle
- When you’re rushing out the door and wanna nab a quick bite before you exit
Vegan Tuna Mayonnaise was inspired when visiting friends in Cornwall and foraging for seaweed and returning home with a bounty and rustling up our own tuna mayonnaise.
You’ll never look back on shop-brought especially when sunflower seeds high in protein and rich in healthy fats harvested to boost your energy leaves make up this lush Vegan Tuna Mayonnaise.
Vegan Tuna Mayonnaise is a vegan seafood, a vegan condiment, paleo and raw.
- 200g sunflower seeds
- 1tbs bladder-wrack seaweed (or use nori/laver if unavailable), dried and ground
- 2tbs lemon juice
- 2tsb olive oil
- ½ tsp sweet paprika
- ½ tsp turmeric powder
- ½ tsp salt
- 1 shallot
- Soak the sunflower seeds in filtered water for at least eight hours. Set to one side.
- Drain the sunflower seeds. Discard water and place the seeds with seaweed, lemon juice, oil, paprika, turmeric and salt in a high-speed blender.
- Finely dice the shallot and add to the mayonnaise.
- Place the tuna vegan mayonnaise in sterilised jar and use as needed in the fridge. Keep for up to two weeks (though it will still continue to ferment).