February 23, 2014

Vegan, Gluten-Free: Tuna Salad

I've never really been a big fan of tuna, but
I think that when prepared well, 
it can make a really elegant dish!

Now I'm a pescatarian, but tuna is very high in
mercury content (plus I don't really like it)
so it's always nice to have a vegan alternative!

Plus, this recipe is super simple to make for a big crowd
and it looks really elegant too! You can serve it as
a fancy appetizer, or eat it for lunch.
It's simple, portable, and healthy.

Recipe: Vegan, Gluten-Free Tuna Salad
                                                                     By: Hannah Claudia                  

1/4 cups of almonds (i used sliced almonds), soaked in water overnight
1 tablespoon of peanut sauce 
(recipe: http://hannahclaudia.blogspot.com/2014/02/portable-salad-and-homemade-peanut.html)
1 teaspoons of sesame oil
2 teaspoons of black pepper
1 tablespoon of parsley, finely chopped
1 tablespoon of lemon juice
1 stalk of celery, diced
1 zucchini, cut into about 1 inch thick slices


1. Scoop out the insides of the zucchini to make little zucchini cups.
2. Blend the scooped out pieces of the zucchini and the rest of the ingredients in 
a food processor until it all resembles a flaky, tuna-fish like consistency.
3. Spoon the "tuna salad" into the zucchini cups.

Doesn't that look like the best lunch ever ;) ?

xoxo, Hannah

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