I kinda made the Tuna Salad last night. I did not use the carrots, corn, dill or peas. Wished I bought the dill because i knew it would have gone great, but I left out the rest of the ingredients by choice. I also didn't blanch any of the vegetables. End result...this was so delicious! It was my first time using Veganaise and I liked it. The tempeh adds a nice meatiness. I ate this on some sourdough bread, but it was even fine on it's own, as I did go back for some seconds after my sandwich. This will be great to bring to work for lunch too. Great recipe!
This is also a delicious tuna salad recipe. I've also done it with walnuts and added cherry tomatoes, onions, and cumin for a zesty mexican inspired spread or veggie dip. ¾ cup soaked sunflower seeds (soak ½ cup raw seeds for 8 hours) ½ cup soaked almonds (soak 1/3 cup raw almonds for 8 hours) 2 stalks celery diced 1 clove garlic minced 1 tablespoon lemon juice ½ teaspoon dry dill weed2 tablespoons (or to taste) relish 1-2 tablespoons olive oil Pulse all in food processor.