I have decided to make this Raw Week at The Sweet Life. Struggling in the second week of Back-to-Health January, I choose to refocus with whole, unprocessed, real foods. Besides, raw food has occupied my mind recently as I have been hard at work on my first ebook; a cookbook featuring some delicious raw desserts.
SPOILER ALERT:
But more on that later…
Over a leisurely weekend of hanging with family, lots of naps, some cooking, and helping my mom on her new blog, I threw together this Tuna Salad. I love this recipe because it is so quick to make and easily provides lunch for a week.
Adapted from The Complete Book of Raw Food by Lori Baird
Raw Tuna Salad
makes about 6 cups
2 cups walnuts, soaked overnight and rinsed
2 cup carrots, chopped
1/4 cup raw tahini
3 tbsp lemon juice
1 cup celery, chopped
1/2 cup yellow onion, chopped
2-3 garlic cloves, chopped
1/2 cup parsley
1/2 cup dill
salt and pepper to taste
Combine walnuts, carrots, tahini, and lemon juice in a food processor or powerful blender and combine it forms a rough paste. Depending on the strength of your processor, you may need to do this is two batches. Scrape mixture into a large bowl.
In the same processor combine chopped celery, onions, garlic, parsley, and dill and pulse a few times until vegetables are blended to a small dice. Add to walnut carrot mixture and combine with a spatula. Salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.
Enjoy on a bed of green, in between bread, or with raw flax crackers (recipe to come).
Raw Tuna Salad with Flax Seed Crackers
Have you been journeying with me during Back-to-Health month? What kind of challenges have you faced? Have you made any recipes worth sharing?
It has been harder than I expected to get out of some of my bad holiday eating habits. I still want sweets at the end of every day (or meal) and I’ve been craving breads and carbs. Here’s hoping a week of raw foods will kick these holiday habits for good.
You might also like:
Caesar Salad Pizza
Spinach Strawberry Salad
Tuna Tempeh Salad
Raw Squash Hummus
Thanks for stopping by! The Sweet Life is a vegan food blog combining my love for good food, beautiful pictures, and compassionate eating. I am a long time vegan, trained in both photography and French Patisserie, excited to share my passions. Take a look around and enjoy The Sweet Life
yum! this sounds delicious, looking forward to trying it out
Those dessert pictures are killing me. Yum! However, I can’t wait to try this “tuna” salad recipe. I just need to restock on walnuts and buy some tahini.
Absolutely love your recipes. Have you tried putting a little pinch of kelp granules in your tuna? It would give it a little flavor of the sea. Thank you for these gifts.
someone else mentioned that too. I have never used kelp powder/granules in any of my cooking, but i do think it would improve the fishiness of this recipe so next time i make this I will be trying. Thanks for the suggestion!
I often use seaweed in my faux tuna recipes (I like the dried seaweed sheets you can get at trader joes and other stores). I just made this recipe and it is surprisingly good! I may have been a bit heavy handed with the onion and garlic, so mine has a bite (that is cut by the salad I put it on, and hopefully will fade with time). Thanks for these raw recipes! They are perfectly timed for my new year’s resolutions!
I am eating this raw tuna salad right now. It is really good, however, I think it needs a little more tahini and less carrot. I will try it that way next time. Also, I added 1 tbsp dulse flakes. Thanks for the recipe!