Better Than Any Other Mock Tuna
1 cup almond pulp* (can substitute ground soaked almonds)
1 cup carrot pulp* (can substitute grated carrot)
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/4 cup sweet onion, minced
3 tablespoons nutritional yeast
1 tablespoon cold pressed olive oil
1 teaspoon Himalayan salt
1 teaspoon kelp granules
1/2 teaspoon chili pepper flakes
1 head romaine lettuce
Olives, to taste
Oickles, to taste
1) Combine all ingredients up to lettuce in food processor. Process until well combined. Cut bottom of romaine head off and separate leaves. Spoon tuna mixture into romaine leaves and top with chopped olives and pickles.
* Almond and carrot pulp are the solids remaining after making almond milk or carrot juice.
Source of recipe: I was using the recipe for a nut pate from the raw cookbook "Alive in 5" It looked pretty similar to tuna so I added a few things and it tasted awesome.