Vegan Tuna Salad Recipe

Since I have not been baking for a few months, we had to resort to crackers for awhile which really needed a good topping. In my search I came across this fabulous "Sunflower Tuna Salad" in Sarah Brittons My New Roots cookbook. Since we have been loving it so much I thought I would share it with you all. It's easy, its delicious and it makes the most boring crackers taste amazing!

Vegan Tuna Salad based on Sarah Brittons Recipe

• ​2 cups sunflower seeds spakes overnight
• 2 Tbs sea salt
• 1 sheet of Nori
• 2 Tbs lemon juice
• 1 Tbs apple cider vinegar
• 2 Tsp maple syrup
• 3 Tbs olive oil
• 1/2 cup parsley
• 3 spring onions 
• 1/4 cup capers
• black pepper

Soak your sunflower seeds in a bowl overnight. When you are ready to make the salad, drain the seeds and put them in a food processor. Add all the other ingredients except the capers and onions and pulse until you have a chunky paste. Transfer to a bowl, add the remaining ingredients and chill in the fridge until you are ready to serve it. Serve on toast, fresh bread or crackers. Enjoy!