Mock Tuna Salad


This is so simple and makes a really great alternative to tuna for anyone trying to avoid fish. Sunflower seeds and walnuts come together here to produce one of the better versions of mock tuna out there! The dulse flakes and kelp are what gives this recipe that authentic tuna taste. 

In the photo above, I tossed the mock tuna with pasta but I usually don’t – I usually just make the basic mock tuna recipe below and eat it wrapped in a lettuce leaf instead of bread.  With a few condiments thrown in, it makes a satisfying lunch or snack. But, if your are wondering what’s in the salad above; I sprinkled the mock tuna over gluten-free penne (made from rice and amaranth flour) and a few fresh vegetables (seeded and thinly sliced tomatoes, a thinly sliced collard leaf and fresh parsley – mostly for colour, minced red onions, and diced yellow peppers). I poured an oil-free vinaigrette over everything and ate it cold. But it would be equally good heated up.  

This pasta dish is an easy one to play around with in terms of vegetable choices so feel free to substitute the selection of vegetables used here with whatever you have on hand or any of your favourites.  


I love diced pickles added to this tuna – in fact, I think the pickles make the tuna! But if you don’t like pickles, the mix is wonderful without them too. 


  • 1 cup raw sunflower seeds
  • 1-cup raw walnuts
  • 2 tbsp. lemon juice
  • 2 tbsp. Naked Coconuts (coconut soy-free seasoning sauce)
  • 1 medium clove garlic, minced
  • ½ tsp. dulse flakes*
  • ½ tsp. kelp powder
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ cup celery, finely chopped
  • ¼ cup green onion, finely sliced
  • ¼ cup flat leaf parsley, finely chopped
  • ¼ cup fresh dill, finely chopped
  • 2 rounded tbsp. Pickles, finely diced  (optional)


Soak seed and nuts in water for a couple of hours. Strain through a sieve and discard water. 

Combine the soaked walnuts and sunflower seeds with the lemon juice, Naked Coconuts, garlic, pulse, kelp, salt and pepper in a food processor. Blend everything together until the nuts and seeds are well chopped and the mixture comes together. You may have to scrape the sides of the processor a few times to make sure everything is well combined and evenly processed.  

Transfer the mixture to a bowl and add the celery, green onion, parsley, dill and pickles if using. Taste, and add more lemon juice or seasonings until you get the right balance of flavours. 


Place some of the mixture in the centre of a large green leaf, such as romaine, collards or swiss chard and pile on a thin slice of red onion, a few slices each of red pepper and avocado. Wrap it up and eat!  

*Dried kelp and dulse flakes should be available at your local health food store.  

*I used Bubbie’s Kosher Dill Pickles in this recipe. They are gluten and sugar free, and they’re made without vinegar or preservatives. I believe they are also raw. Interestingly, the label on the jar of Bubbie’s Kosher Dill Pickles in America states that the pickles are verified non-GMO but the label in Canada does not. 

This recipe is suitable for anyone adhering to a raw diet.