This no tuna pate is simple, delicious, nutritious and easy to make. It can be used as a filling in nori wraps, in sandwiches, as a dip for fresh veggies, or even mixed in with potato salad. The sunflower seeds used in this recipe are the perfect neutral base for soaking up the flavours of savoury sun dried tomatoes and the zesty tang of lemon and green onion. With a fluffy texture and fresh taste, this no tuna pate packs in the flavour and the fun.
This recipe makes approximately 9–12 cucumber appetizers and includes extra filling.
2 cups sunflower seeds
1/4 cup sun dried tomatoes
the juice of 1 lemon
1–2 tsp dulse
1 1/2 cups water
pinches of pink salt
1/4 tsp black pepper
1/2 tbsp coconut aminos or Bragg's Soy Sauce (optional)
2 green onion stalks, minced
1 english cucumber, cut into 1 1/2 inch slices
a handful of red pepper slivers (optional for garnish)
1 sprig of fresh dill, chopped finely (optional for garnish)
In a medium sized bowl, place the sunflower seeds in 1 1/2 cups water. Add the lemon juice, dulse, coconut aminos, and the sun dried tomatoes and soak for up to 2 hours.
In a food processor, add the soaked sunflower seeds (with the liquid and contents inside) and blend to a desired smooth or chunky consistency. Place the mixture into a bowl and stir in the green onions, salt and freshly cracked pepper. After cutting the washed english cucumber into 1 1/2 inch round slices, spoon out approximately 1/2 inch of the inside of the cucumber slices with the end of a round measuring spoon. Eat or discard the spooned out cucumber insides. Add a heaping spoonful of the pate into each of the cucumber slices and plate. Garnish with dill, fresh red pepper slivers and a little extra cracked black pepper. For additional flavour and nutrient absorption, serve on a nori wrap.