Before you go thinking that this recipe may be a bit too granola for you, I urge you to check out the ingredients list. Everything is easy to find and the recipe couldn’t be simpler to prepare.
Vegan tuna salad will change the way you do lunch, I swear!
So, make a plan to soak sunflower seeds this weekend, make it your mission to pack these tuna collard wraps in your lunch next week, and be sure to bring a couple of extra wraps for your colleagues so you can convert them, too.
- 2 cups sunflower kernels, soaked 24 hours
- ¼ cup pickle juice
- ¼ cup lemon juice
- ¼ teaspoon himalayan rock salt
- ½ cup yellow or white onion, minced
- ½ cup celery, minced
- ¼ cup parsley, minced
- ¼ cup fresh dill, minced
- 2 tablespoon dulse flakes *see note
- 8 collard leaves
- 4 pickles, sliced
- 1 carrot, cut matchstick
- Drain and rinse sunflower seeds.
- Place seeds, pickle juice, lemon juice, and salt in the bowl of your food processor. Pulse 10-15 times until seeds are broken up.
- Drop mixture into a bowl and add remaining ingredients.
- Mix with a large spoon until incorporated.
- Wrap in collard leaves with carrot sticks and sliced pickle. To make collard wrap, lay chard leaves face down so that the stem is visible. Run a small knife along the stem to remove the bulk of it, but not so much that the full leaf separates. Divide the tuna mix and place on each leaf. Roll the leaf tightly [be gentle!] and cut down the middle. 1 large leaf will make 4 wraps. Or, you could use romaine wraps, too.
What is your favorite healthy lunch recipe?
In addition to my new-found love of vegan tuna salad, I also enjoy packing chicken patties, pasta salad, or fresh grain salads in my office lunches. They’re quick, don’t need to be microwaved, and always seem to make the ladies in the office a tad envious!