Vegan Tuna Mayonnaise

by Edward Daniel
Tangy sweet paprika with freshly squeezed lemon mixed with salty seaweed and tender nutty sunflower seeds make this Vegan Tuna Mayonnaise.

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.

Make this:

  • 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

This dish is super easy to put together.  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.

Tag me @ethivegan and I’ll share a story of your Vegan Tuna Mayo.

Tangy sweet paprika with freshly squeezed lemon mixed with salty seaweed and tender nutty sunflower seeds make this Vegan Tuna Mayonnaise.
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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  1. Soak the sunflower seeds in filtered water for at least eight hours. Set to one side.
  2. Drain the sunflower seeds. Discard water and place the seeds with seaweed, lemon juice, oil, paprika, turmeric and salt in a high-speed blender.
  3. Finely dice the shallot and add to the mayonnaise.
  4. 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).

 

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