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.
Twerk your booty. And, get hot under the collar.
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.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 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).