Mock Tuna Salad Lettuce Wraps
I had been missing tuna salad, but not anymore! Ever since I learned there was raw, vegan, mercury and cruelty-free version of one of my favorite foods ever, I've been experimenting and tweaking to get it just the way I like it, and there's no turning back!
- Drain the water and pat the sunflower seeds dry. Pulse them in a food processor until mostly ground, leave some chunks for texture. Mix in a bowl with the remaining salad base ingredients.
- Combine dressing ingredients in the food processor or blender. Whizz until smooth and creamy.
- Add dressing to the sunflower seed base.
- Spoon into lettuce leaves and top with tomato slices.
Save any extra salad in the refrigerator for up to 4 days.