Vegan Tuna Tarragon Pasta Salad
Seed and Nut based tuna mixed with this delicious tarragon pasta.
Servings: 12 people
Ingredients
"Tuna"
- 1 C. Almonds, raw (soaked for at least 8 hours)
- 1/2 C. Sunflower seeds, raw (soaked for at least 8 hours)
- 2 Cloves of Garlic
- 1/4 C. Water
- 4 Tbsp. Lemon juice
- 1 Tbsp. Kelp powder
- 2 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Dill
Pasta Salad
- 1 box Pasta shells
- 1/2 box Fettucine
- 1/2 box Penne
- 1 Tbsp. Olive oil
- 1 1/2 C. Vegan mayo
- 1 C. Sweet relish
- Salt and Pepper to taste
- 1 1/2 Tbsp. Tarragon, fresh
Instructions
- Soak the almonds and sunflower seeds for 8 hours-overnight. Drain and place in a food processor. Add the remaining "tuna" ingredients to the food processor. Process until smooth but with a little texture remaining so it looks like the consistency of canned tuna. It may take a few minutes, and you may need to scrap down the processor. Set aside.
- Cook your pasta according to package directions. All of mine had the same cooking time, so I boiled them all together.
- When the pasta is finished, toss with a little olive oil so it doesn't stick, cool for about 15 minutes or so, so it is no longer hot.
- Once the pasta is cool, stir in the mayo, and relish. Then add the tarragon, salt and pepper. Taste and adjust seasoning. Then add the "tuna". Stir everything to combine. Let cool all the way in the fridge. Serve.