“I Can’t Believe It’s Not Tuna”

Dear UHR Reader,

The popularity of my review of the world’s first “fish-less” raw ahi tuna in last month’s issue is evidence that a growing number of people are actively seeking plant-based alternatives to fish and seafood–not just for the sake of their health but also to prevent the depletion of fish and ocean life caused by the world’s insatiable appetite for fish.

Since the Ahimi™ plant-based alternative to raw ahi tuna that was featured in my review is not widely available as of yet, I’m featuring a plant-based recipe for tuna lovers in this issue that anyone can make at home from ingredients that are available everywhere.

The classic Tuna Salad Sandwich has long been a favorite comfort food, especially among those who crave a delicious, satisfying meal that is easy to prepare, and inexpensive as well. The Plant-Based “Tuna Salad” Sandwich recipe featured below is one that was highly recommended by my friend, Rhonda, who prepared this “no-tuna” version to her family of four. They all enjoyed the sandwiches and couldn’t believe it wasn’t tuna they were eating! The secret to the “fish” flavor in this dish is the combination of powdered kelp and dulse flakes. [The recipe appears after the sponsorship ad below.]

Wishing you the best of health,

Danica Collins
Managing Editor of Underground Health Reporter™
Author of The Plant-Based Village


Plant-Based “Tuna Salad” Sandwich

Ingredients: (to make 4 sandwiches)

1 cup sunflower seeds (sprouted or unsprouted)
1 cup walnuts or almonds
Water (to soak nuts and seeds)
1/8 cup lemon juice
1/2 teaspoon garlic
1/2 teaspoon powdered dulse
1/8 cup tamari, shoyu (Japanese soy sauce) or 1-1/2 teaspoon sea salt
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup fresh parsley, chopped
1/2 teaspoon powdered kelp
1 tablespoon vegan mayonnaise (Vegenaise) or tahini
1/2 teaspoon minced garlic
8 slices of toasted bread
4 tomato slices
8 romaine lettuce leaves

Plant-Based “Tuna Salad” Sandwich


Soak 1 cup of unsprouted sunflower seeds in water for at least 2 hours. (There’s no need to soak the seeds if you’re using sprouted sunflower seeds). Soak the nuts in a separate container filled with water for 1 hour.

Using a food processor or high-speed blender, blend the sunflower seeds, nuts, lemon juice, garlic, dulse, tamari (or shoyu or sea salt) until smooth. Transfer the mixture into a mixing bowl and fold in the onions, celery, parsley, powdered kelp, vegan mayonnaise, and garlic. Spread the mixture between two pieces of toasted bread, and add sliced tomato and romaine lettuce leaves.