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Love fish but the fish doesn't love you or are you vegan or vegetarian, well give this one a go from the kitchens of  morphine

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I apologize for the terrible photo, was the best I could do at the time.
That's right, tuna salad without any tuna.
I have a seafood allergy and it's rather awful, because growing up I LOVED tuna sandwiches!
So I found a vegan alternative that tastes great.

Ingredients:
1 cup raw hulled sunflower seeds
1 cup garbanzo beans
2-3 cloves garlic (Or 1-2 teaspoons garlic powder)
1/2 cup Onion (Chopped)
2 stalks celery (Chopped)
3 tablespoons seaweed (Cut up if in sheets, mine came in a container shredded with sesame seeds)
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dill (Either dry or chopped fresh)
1 tablespoon brown mustard (I used spicy mustard)
3 tablespoons veganaise (Or homemade vegan mayo)
Salt and pepper to taste

Directions:
1. Soak your sunflower seeds in 2 cups of water for 2 hours or overnight.
2. Drain and set aside garbanzo beans.
3. Add all ingredients into a food processor except garbanzo beans.
4. Pulse and stir a few times before adding in garbanzo beans (Or they will get too mushy).
5. Pulse until desired consistency.

There are a lot more technical ways to do this but I prefer to just throw it in the food processor, worked just fine for me.

Favorite way to eat it: On a sandwich with lettuce, kale, tomato, and avocado)

Note: Don't have sunflower seed OR don't have garbanzo beans? Use one or the other.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being