In the Kitchen: Tuna ‘Fish’

On Friday, holistic health coach Katie McDonald of bnourished joined us in the kitchen to show us how to make Tuna “fish”.


  • 1 cup sunflower seeds, soaked in water overnight or a few hours prior
  • Juice from 1-2 lemons
  • Celtic sea salt or Himalayan pink salt
  • A touch of water for texture

Optional additions:

  • Pickles, diced
  • Red onion, diced
  • Celery, diced
  • Carrots, diced
  • Onion, diced
  • Kelp powder
  • Dill, chopped or use 1 tsp dry


  1. Discard water.
  2. Rinse sunflower seeds.
  3. Add lemon juice.
  4. Pulse in food processor.
  5. Create texture you desire but I like mine to be somewhat chunky as opposed to totally smooth.
  6. Add water to create a wetter consistency.
  7. Remove from food processor and place in a bowl.
  8. Add in whatever you want from above list.
  9. Serve in a sandwich, on a collard or cabbage leaf.
  10. Add tomatoes and sprouts if desired.

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