Sun Tuna Pate
Oh this is a yummy recipe and one of my favorite summer treats. Remember mom’s homemade tuna sandwiches as a kid? This sophisticated sunflower pate does a surprisingly brilliant job at curbing that childhood desire while bursting with flavor an nutrition. The first few times you make it, it may appear to be a labor of love but after you get the hang of it, you will be able to whip it up and have it for a few days of summertime comfort eating.
Ingredients
Ingredients
1 cup raw sunflower seeds, soaked for a minimum of six hours, best overnight
3 Stalks of celery, finely diced
½ small red onion, finely diced
½ bunch fresh dill, minced, or 2 T dried dill
⅓ cup pickles, diced
For the Sauce
¼ C Tahini
2 T Lemon juice
1 teaspoon apple cider vinegar
1 T stone ground mustard or 1 tspn of ground dried mustard
1 T of kelp or dulse flakes
½ tspn salt
Fresh black pepper to taste
if needed: 2 T pickle juice, or water
Instructions
Soak the sunflower seeds overnight or for at lesast six hours. Notice how they plump up. Rinse sunflower seeds.
In a food processor or by hand pulse celery and red onion. Be mindful that if you process the celery it only needs a few pulses and will otherwise get watery. If you notice liquid forming in the bottom or your food processor or bowl, discant.
Food process the sunflower seeds into an almost fine grind.
Mix Sunflower seeds, celery, red onion, pickles, and dill together.
To make the sauce combine all the rest of the ingredients until you have a thick but creamy sauce like consistency, adding a little water if you need to.
Combine sauce with pate, best to marinate for 2 hours but is also delicious when eaten immediately.
Serve with cucumber chips or romaine hearts, or a bed of romaine or leaf lettuce.
Recipe adapted by Jess Daily