½ cup raw almonds, soaked for 24 hours
½ cup raw sunflower seeds, soaked for 6 hours
3 TBS fresh lemon juice
½ tsp Himalayan pink salt
¼ cup celery, finely minced
¼ cup red onion, finely minced
¼ cup fresh parsley, finely minced
1 nori sheet, finely minced
1 tsp vegan mayonnaise
1 TBS fresh dill
Pulse lime juice, salt, almonds and sunflower seeds in a food processor until you get a texture that looks like tuna spread.
Add the mix to all the other ingredients and whisk well. Store in the fridge and use it in up to 3 days.
I made a scrumptious wrap with it to-go!
Adapted from this recipe: http://nouveauraw.com/raw-recipies/main-dishes/not-tuna-but-close/