View Full Version : Tuna Salad Wraps
04-03-2007, 04:04 PM
I tend to think Alissa's mock salmon is spot on tuna saladtasting moreso than "salmon".
I may wrap that in a veggie wrap with sprouts for people. Mmmm!
04-03-2007, 04:12 PM
I made mock tuna salad last night using the carrot and golden beet pulp from my juicer. It is phenomenal. I made a "mayonnaise" with almonds, lemon, garlic, tahini and sea salt. I added celery, and chopped up some avo on top. I'm going to tweak the mayonnaise next time to be a curry instead. The texture of the carrot pulp is perfect!
04-03-2007, 04:17 PM
Please list the recipe! :-)
04-03-2007, 04:28 PM
Please list the recipe! :-)
I juiced a bunch of carrots and one golden beet. The leftover pulp consistency is dry and fluffy. I soaked the almonds overnight, and made the mayonnaise:
Blend until smooth:
* ½ c almonds, soaked and peeled
* 1/4 cup water
* ½ lemon, juiced
* 1 small garlic clove
* ½ tsp salt
Add in a steady stream, until emulsified:
* 1½ c olive oil (I only used 1/2 cup, as I liked the taste much more)
I also added in some raw tahini and black pepper. Mixed in with the pulp. Added in chopped celery.
What I'd like to do next time is more of a curry; use cashews instead of almonds, add tumeric, cumin, maybe some other spices. The possibilities are endless. It doesn't taste fishy (you could always use seaweeds to amp that up), but the consistency is pretty spot on to tuna.
Soooo good. I put mine on a bed of arugula today. Yumm!!!
04-03-2007, 05:43 PM
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04-03-2007, 05:47 PM
Maybe It's just me but it didn't taste fishy to me :o
04-03-2007, 05:49 PM
To make it taste more fishy, be sure to add dulse flakes.
04-03-2007, 07:43 PM
Ah ha! Will do :p
04-04-2007, 08:25 AM
Thanks for sharing. I can see this on crackers too. Or, how about as a dip for celery or a fiilling in a cucumber that you scoop the inside out of and replace with this filling to make pinwheels. I got something from Pampered Chef years back to scoop out the inside and get the hollow part only to remain. Can't remember what it is called, but maybe a corer. It looks like a skinny tube and not a bulky item either. It's very nice tool to have around. Maybe someone can help with the correct Chef name.
04-04-2007, 04:11 PM
Easy to make and even last minute.
Didn't soak almonds. Didn't use olive oil or salt.
Make almonds alone into a power in coffee grinder.
Just put everything then into food processor....didn't measure anything except nuts. Added pinch of cayenne for zing. Wow is it fabulous.
I bet adding tumeric would give this an egg salad look.
I LOVED IT!!!!!!!!!!!!!!!!!!!! Not sure if it will reach its destination but my stomach which is a good destination too. Thanks bunches.
Use: Nori rolls, crackers or veggie spread on celery or carrot sticks.
04-06-2007, 04:56 PM
Off to make it again, now with the beets and carrots too. Going to give it away to the massage place I go to for free as a thanks.
04-06-2007, 04:58 PM
05-07-2007, 06:43 PM
I have a fantastic salmon recipe that we love. I have the exact measurements at home, but it is pretty easy to make.
For the cream: (Mac Cream)
1 cup macadamia
1 cup cashews
blend until creamy.
fresh dill (key ingredient)
kelp (flakes or usually powder...not sure how to say)
mix eveything together with the mac cream. it is so yummers. The mac cream can be used as a mayonaise substitute. Sorry, I will try to bring the exact measurments tommorow.
05-07-2007, 11:42 PM
Tuna salad that has been in my fridge every week for years!!!
hubby takes it to work in sammiches & 3 year old has been eating it since she could say it (we call it foonie) ;)
the closest thing to the real stuff i have found. We have taken it to family pot lucks & everyone asked for he recipe...we used it for a dip w/ crackers.
Soak 1-Cup Almonds overnight.
rinse, drain & pulse in processor til fine.
then add to processor~
1 large or 2 small stalks of celery
1-2 green onions (depending on size/taste)
approx 1/4 cup italian parsley (not chopped)
1T + an extra splash of lemon juice
dash cayenne/fresh black pepper
1/2-3/4 t. salt
1/2 t. garlic granuals
approx 1/3 cup dulse(NOT flakes...the dried whole kind)
1/8-1/4 cup water.
ADD THE WATER A LITTLE AT A TIME to your desired consistancy.
Pulse until all is combined and chopped well scraping from bottom 1 or 2 times.
i don't use fresh garlic because it becomes overpowering and strong.
I also add to the recipe...for my own tastes~
1/2t dried mustard
one small bubbies pickle
05-07-2007, 11:45 PM
forgot to add that this is AWESOME in sushi rolls w/ avo and red bell pepper!!!
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