How to Make Hearty Sunflower Seed 'Tuna' Salad Sandwich
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Place soaked sunflower seeds in a food processor and pulse until finely chopped (not a paste).
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Transfer to a bowl and mix in celery, red onion, pickle, dill, vegan mayo, lemon juice, salt, and pepper.
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Mix until well combined and creamy.
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Spread mixture evenly on 2 slices of gluten-free bread, top with remaining slices.
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Slice and serve immediately, or wrap for a portable lunch.
Pro Tips for Perfect Hearty Sunflower Seed 'Tuna' Salad Sandwich
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of unsalted raw sunflower seeds, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Hearty Sunflower Seed 'Tuna' Salad Sandwich?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Hearty Sunflower Seed 'Tuna' Salad Sandwich?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for unsalted raw sunflower seeds?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.