Almond “Tuna” Salad Sandwich

My raw, vegan recipe for this Almond “Tuna” Salad Sandwich is one of my all time favorite lunchtime recipes. Using raw almonds, soaked overnight, I blend up a creamy, sassy, crunchy mixture of nuts and seasonings – it’s a “sandwich salad” that resembles the texture of tuna. Keep reading for my “Almond Tuna” recipe as well as a few tips on soaking raw nuts and seeds for delicious, healthy, nutrient-dense recipes. Grab this sunny springtime sandwich!..

Before you dive into this recipe you’ll want to learn a bit more about soaking nuts and seeds for recipes. My complete Guide to Soaking Raw Nuts here.

Soaked nuts can be used to make nut cheeses, nut spreads, dips, pate and more. So many creative ways to use a basic soaked nut mixture. Soaking nuts makes them soft and moist and easy to process. Soaked nuts can be used to add “oomph” to a wide variety of recipes. Even in baking. One of my favorite pumpkin pies uses soaked raw cashews instead of eggs! Cashew-Pumpkin Pie Recipe.

Soaked cashews become ultra creamy and soft – while soaked almonds become a bit more textured. Soaked seeds are easier for you to digest  than dry seeds because soaking loosens the walls of the seed to break down and release the embedded nutrients. I prefer to use raw seeds and nuts when soaking – as opposed to roasted and salted nuts. But be sure to see my guide to get my complete how-to.

My Soaked Nut Recipes:
* Tu-Nut Sandwich Filling (faux tuna) – shown below
* Chive “Ricotta” Cashew-Nut Cheese
* Almond Spreads: 3 Ways

And now here’s my fun “Tuna Salad” recipe to help you build your very first raw vegan “tuna” sandwich or pita..

Almond “Tuna” Salad
vegan, makes about 4 cups

2 cups soaked raw unsalted almonds, reserve salted soak-water
1/2-1 cup reserved water
1/2 cup white mushrooms, chopped
2 Tbsp raw apple cider vinegar
2 Tbsp lemon juice
3 Tbsp raw, cold-pressed veggie oil
1 1/2 Tbsp raw agave syrup
1 tsp minced garlic
pepper to taste
1 tsp sea salt – to taste
optional: 1 handful chopped tarragon
also: splash of water to assist in blending

1 cup celery bits

Tools: 6-cup+ food processor


1. Soak your almonds overnight – at least 6 hours. Add a few pinches of good salt to the soaking water.

2. When you are ready to process the almonds, add 2 cups of the soaked nuts to a food processor. Add about 1/2 cup of the soaking water. Next add the agave syrup, grape seed oil, garlic and a pinch of the salt and pepper.

3. Blend on high. Add more water if too dry. Do not want to over-process the nuts – you want them to resemble a flaky tuna-inspired texture.

Tip: I do two separate batches of nut mixture, one that is processed into a super creamy, fine texture and one that is nice and chunky/flaky – then I will fold the two together in the end for my finished product.

4. Next, add in the mushrooms, lemon and vinegar. Add in a splash of water to assist the blending.

5. Blend the almond/mushrooms mixture. Do a taste test and adjust salt/pepper/sweetness/spices/water to your taste buds.

6. Scoop out the finished product.

7. Fold in the celery. You can also fold in chopped tarragon or another fresh herb.

8. Cover and chill in fridge for a few hours before serving for best taste/texture results.

9. Serve on sandwich bread or as a dip. Perfect for stuffing a pita.

Article Posted 7 years Ago

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