This salad is the best thing I've eaten on bread since vegan scrambled eggs.
There are loads of mock tuna salad recipes on the internet. I've made one with chickpeas, which is delicious, but then I came across this version made with soaked almonds and sunflower seeds. I adapted it to suit my supplies and time constraints and loved the texture and taste of this one!
Of course, it's not in the least bit fishy (I guess it would be if you added kelp) but the combination of mayonnaise, celery and red onion does remind me a bit of the tuna salad I ate before I was vegan.
The mayonnaise I used in this salad is this one from Vegan Dad. It's so easy to make - I never buy mayonnaise any more!
Vegan "Tuna" Salad (makes 2 large servings) (inspired by Save the Tuna Salad by Kris Carr)
2/3 cup almonds, soaked overnight or for a few hours
2/3 cup sunflower seeds, soaked overnight or for a few hours
2 celery ribs, chopped
A quarter of a red onion, chopped
2 tbsp vegan mayonnaise
1 tsp dijon mustard
1 tsp white wine vinegar
1/2 tsp salt, or to taste
pepper to taste
Process all ingredients in a food processor until desired consistency is reached.
I had mine on toast with avocado, extra mustard and pepper - yum!