Sunflower "Tuna"

Sunflower “Tuna“

The recipe is adapted from the famous Tuna Collard Wraps at Peace Pies & Peace Pies Restaurant in Encinitas.

This delicious pate is versatile and a great snack to have on hand to have with crackers or stuffed into celery sticks! The dulse provides a great source of iodine, a nutrient that is necessary for thyroid function. For a gourmet treat, serve it with nori and collards leaves as described below.

2 cup raw sunflower seeds, soaked for 2-4 hours or overnight

Juice from 2-3 lemons (or about 1/2 cup)

1 scant tablespoon tahini

2-3 cloves garlic

Water (by the tablespoon)

2 stalks celery

½ red bell pepper (or one small carrot)

2 scallions and/or ¼ large onion

1 cup Italian parsley or kale, loosely packed

1 cup fresh dill, loosely packed

1-2 tablespoons dulse powder (a sea vegetable)

Salt to taste (optional)

1. Placed the roughly chopped vegetables (celery, red pepper or carrot, scallions or onion, and parsley and dill) in a food processor or high-speed blender and pulse to chop them finely. Remove them to a mixing bowl.
2. Rinse the soaked seeds and drain well. Place in a processor or high-speed blender with tahini and garlic and start to process. Keep the motor running and slowly add the lemon juice from the top. Then add only enough water to make the blades turn easily, and create a smooth consistency (like hummus). Stop to scrape the sides as needed.
3. Stir the seed/lemon combo into the veggies and add the rest of the ingredients. Chill. You can use this either in a sandwich, or stuffed in lettuce leaves, or wrapped in nori, with ½ of a (destemmed) collard leaf and sunflower (or other) sprouts, slivered red pepper and avocado/tomato slices.