Vegan Sunflower Seed Tuna

As the school year kicks off, finding quick, healthy, and satisfying lunch options can feel like a challenge. That’s where my vegan sunflower seed "tuna" comes in! This plant-based twist on a classic favorite is packed with protein, full of flavor, and easy to whip up, making it the perfect solution for busy mornings. Whether you’re packing lunch for your kids or prepping your own, this sunflower seed "tuna" will keep you fueled and ready to tackle the day. Ready to add a new go-to recipe to your lunch lineup? Let’s dive in!

Cashew mayo-

1 cup raw cashews, soaked

1 Tbsp. lemon juice

1 Tbsp. apple cider vinegar

1 tsp. mustard (yellow or dijon)

1 tsp. garlic powder

½ tsp. onion powder

¼ heaping tsp. sea salt

¼ to ½ cup water

Sunflower seed tuna-

1 cup sunflower seeds, soaked

½ tsp black salt (kala namak)

2 tbsp vegan mayonnaise (store-bought, optional)

2 tsp Dijon mustard

1-2 tbsp lemon juice

1 sheet of nori

black pepper & salt, to taste

Pita

Your favorite toppings: hummus, lettuce, tomato, avocado, etc.

Take your blender, add all of the mayo ingredients and blend until the consistency of mayonnaise. This will be added to the “tuna”. Take a food processor, add all of the “tuna” ingredients, then pulse until desired texture. Between pulsing scrape the sides or bowl to make sure all ingredients are combined. Now assemble your pita. After cutting the pita bread in half, open the pocket, add sauce, “tuna”, the rest of your desired toppings, and, of course, end it was more sauce. And enjoy.

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