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

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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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