Tuna Salad

[SamuelWilson]

Mock Tuna Salad.

[Ariannah]

What page is that one on? I'd love to make that. I know it's in Alissa's videos but I can't find it in the book.

[SamuelWilson]

It is on page 383 and it is titled "Almost Tuna", however, I did not use Alissa's recipe on this one. Alissa puts it in her directory so that it appears under the "A's" for "Almost", instead of under the "T's" for "Tuna".

I used Cindy's Mock Tuna Salad recipe from living-foods.com. I am sure Alissa's recipe is great. However, I had already bought the ingredients to make Cindy's recipe when I located Alissa's Tuna Salad recipe.

[Ariannah]

OK Thanks! looks good.
EDIT: I found Cindy's recipe, too! Wonderful, and I have most of the right ingredients, and some collard leaves, so I think we'll have that tonight!

[SamuelWilson]

Yeah, it taste great. The key is the raw nori. I do not use nori sheets, but whole nori leaves that are dried at low temps and enzyme active. The raw nori gives it a seafood taste. It is the black leave pieces you see in the salad. Without the nori, it wouldn't be mock tuna. It would just be almond pulp salad.

[SamuelWilson]

I just wanted to add that you could actually blend the nori in a blender until it was a gravy and then add it to the salad, if you don't like seeing the pieces of nori leaves in your salad. It is important though, the nori can not be left out. You can substitute another sea vegetable, but to me, nori is the best choice.

[SamuelWilson]

For lunch today, I am enjoying tuna salad on romain lettuce leaves. For my beverage, I am enjoying "Peach Lemonade" made with juiced lemons and peaches sweetened with agave. (my new favorite drink)

[RawFoodieMom]

SamuelWilson, you are such a fountain of information... :) The dried whole nori leaves that you use, do you get them locally at your health food store? Are nori sheets not raw? Are they ok to use if that's all I can find? The peach lemonade sounds good. :) I bought lemons today... Also bought canteloupe, going to freeze it tonight... Hmmmm, wonder what that would be for?? LOL

Debra

[SamuelWilson]

Nori sheets are generally not raw. They are sold for use in sushi and most people, who eat sushi, eat it with cooked rice. Therefore, there isn't a large demand for raw nori sheets, as compared to toasted nori sheets. Most nori sheets are toasted and even if they do not specify if they are toasted, I would not trust them until I emailed them and asked.

I buy whole dried nori from a health food store that specifically says "low temp dried, enzyme active."

I would like to add that there are nori sheets out there that are raw. But I prefer whole nori plants/leaves instead just because I consider myself a "whole foodist" as well as a "raw foodist."

[SamuelWilson]

Folks, with the nori, this stuff really taste like tuna fish. If you put the tuna salad on a romain lettuce leave on a party platter tray and served it to your guest, I honestly don't think they would be able to tell.

I think when I make Alissa's Samon Pate I am going to use nori to give it a fish flavor.

Look at it like this everyone, this tuna salad I made taste so good, I feel guilty eating it. I feel like I am not a vegan and that I am enjoying the taste of fish :(

[RawFoodieMom]

Samuel, don't sweat it, really.... Think of it this way... Nori is seaweed, right? So I believe that the fish actually taste the way they do because they taste like the sea... Nori tastes like the sea... It's not the fish "meat", it's that seaweedy taste...

No?

Debra

[SamuelWilson]

RawFoodieMom, you are right. I was just letting people know just how much like SAD tuna salad that this recipe tasted like.

[RawFoodieMom]

Okay good. :) I just don't want you to feel guilty! I think this is where the age-old debate sometimes comes in too, where some raw foodists or cooked vegans believe that we should not try to replicate SAD dishes, but I happen to think that if those are the tastes that we enjoy, and they are raw, I'm all for it... :) I mean, there is no raw dishes that I know that taste exactly like a beef or chicken dish so it's not like our minds think we're REALLY eating those things... We know it's different, it does taste different, it actually tastes ALIVE. :) It just might have similar tastes of SAD dishes, but that can't be a bad thing. If it's raw, it's good for us so how's that bad? Plus it curbs any cravings for the SAD dish, at least for me. Raw chocolate shakes have taken away my cravings for SAD chocolate...

edited to add: Man, I can really ramble today, eh? :p

Debra

[fiddler]

Samuel,

Cindy's Mock Tuna called for the following:
1 sheet nori seaweed, soaked briefly, then chopped (or 1/3 cup favorite soaked seaweed).

How long is briefly? Do I soak the nori seaweed for 1 minute, 5 minutes or an hour?

I really liked Alissa's "Almost Tuna"; it didn't really taste like tuna though -- it tasted better, imho.

Thanks for the pictures too! I snap your pictures and recipes and throw them right into my lliving cookbook program (click here) (http://www.livingcookbook.com/)

[Sharon in Colorado]

Black nori sheets are not toasted

Green nori sheets are toasted

I find nori sheets in the Asian section of my health food store. The brand I buy is called Emerald Cove.

[SamuelWilson]

fiddler, I do not use nori in sheet form. I buy it in dried whole leaves. It is black in color. I soak it for just a few minutes. It gets hydrated very quickly. If you need a time, then 5 minutes will more than suffice. Just check it before you take it out of the water, if it is moist and not stiff, then you are good to go.

Also, since you will be using nori leaves, I am sure you want a measurement. A small hand full is probably about the same amount as a sheet.

I hope this helps.

[fiddler]

Samuel, Thanks for the quick answer to my question and anticipating my next question with the measurement :) I really do appreciate the pictures because it makes it easy for me to add the pic to my computerized personal cookbook.

BTW, I'm planning on accumulating my favorite RAW recipes and printing a book to give to my family and close friends in the hope that they might become inspired to eat healthier. In the book I plan to show my before and after pictures (i.e. cooked vs raw) with a brief story of how RAW has changed my life. Who knows, I might even throw up a web site too to document the many FAQs that I've asked myself and have read from others. Alissa's book is awesome with the motivational sections; additionally, people really freak out when they see before/after pictures of people they've known for years. At least I know one family member that will appreciate it, my Mom (she's now following the hallelujah diet (85% RAW)).

Thanks again for all your great posts!

[RawFoodieMom]

BTW, I'm planning on accumulating my favorite RAW recipes and printing a book to give to my family and close friends in the hope that they might become inspired to eat healthier.

This is a great idea! :)

Debra

[redron]

Okay, two questions--where can I get a copy of Cindy's mock tuna and how do you make raw chocolate shake?
I am new to this way of eating and those two sound good to me.
Thanks to all of you.

[SamuelWilson]

http://www.living-foods.com/recipes/mocktuna.html

There is Cindy's Mock Tuna Recipe.

[RawFoodieMom]

Okay, two questions--where can I get a copy of Cindy's mock tuna and how do you make raw chocolate shake?
I am new to this way of eating and those two sound good to me.
Thanks to all of you.

You make a raw chocolate shake by blending almond milk or brazil nut milk with frozen banana, some raw cocoa powder or carob powder, vanilla extract, agave nectar or stevia, and a little sea salt (this brings the flavours out).

If you'd like precise measurements PM me. :)

Debra