Raw Tomato Pesto Stacks with Vegan Tuna


October 27, 2012

These delicious raw tomato pesto tacks with vegan tuna come from Jennifer Cornbleet. Jennifer is celebrated raw chef, instructor, and long-time faculty member at the famous Living Light Culinary Institute in California. She is also author of the famous cookbook, Raw Food Made Easy. If you’re a raw food beginner and want to learn everything there is to know about the raw lifestyle Jenny is the woman!

I love the fact that reading Animal Liberation by my Aussie compatriot, Peter Singer was one of the catalysts for Jenny becoming a vegetarian. After working as a high school English teacher, Jenny took a summer chef training program at the Living Light Culinary Arts Institute and met the founder, and pioneer in the raw foods movement, Cherie Soria. This changed the course of her life.

Today, Jenny is the lead instructor for the teacher training program, and teaches the teachers in the Chef and Instructor Training Course and the Advanced Teacher Training Course.

Jenny also teaches informal raw food classes in Chicago, the San Francisco Bay area, Bali, and all over the world. If you can’t meet Jenny in person, she has a comprehensive online course with video, assignments, a live Q & A with Jenny, and more. You can also check out Jenny’s YouTube Channel.

Jenny’s website, Learn Raw Food is also a fantastic resource. There is a ton of detailed information with raw books and DVDs, raw ingredients and equipment, and delicious raw food recipes.

These raw tomato pesto stacks with vegan tuna from her book are quick and easy and seriously scrumptious. They also look gorgeous. Some of my other favorite recipes include: Cream of Zucchini Soup, Jerusalem Salad, Fig Dressing, Pizza Sandwich, Spring Rolls, Southern Greens, Flourless Chocolate Cake, Apple Pie, and Lemon Glaze.

This book is a great introduction into raw foods. There are raw milk recipes, juices, green smoothies, dips, sauces, creams, soups, salads, dressings, cakes, cookies, crusts, bars, desserts, ice creams, shakes, tasty appetizers, and mains.

Learn about Jennifer Cornbleet at Raw Food Made Easy

 

 

Raw Tomato Pesto Stacks with Vegan Tuna

This quick, easy dish is scrumptious, and can be thrown together and enjoyed in a jiffy. Not to mention it’s great to prep in advance and throw together last minute.

Prep Time 30 minutes
Total Time 30 minutes
Servings 1
Author Tess Masters

Ingredients

tuna pâté (yields 3/4 cup):

  • 1/2 cup raw sunflower seeds, soaked 8 to 12 hours in water and drained
  • 1/4 cup raw almonds, soaked 8 to 12 hours in water and drained
  • 2 tablespoons filtered water
  • 1 tablespoon  fresh lemon juice
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  • 1 1/2 tablespoons minced celery
  • 1 tablespoon  minced onion
  • 1 tablespoon  minced fresh parsley

pesto (yields 1 cup):

tomato stacks (for 1 serving):

  • 2 large slices tomato
  • 2 tablespoons Not Tuna Pâté (recipe above)
  • 2 tablespoons Pesto (recipe above)
  • 2 tablespoons alfalfa (or broccoli sprouts)
  • 1 teaspoon sliced black olives

Instructions

  1. To make “Not Tuna Pâté,” put the sunflower seeds, almonds, water, lemon juice, and salt in your food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula.
  2. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Store in a sealed container in the refrigerator. This will keep for 5 days.
  3. To make the pesto, put the basil, oil, garlic, and salt in your food processor fitted with the S blade and process until the basil is chopped.
  4. Add the pine nuts and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Do not over process; flecks of pine nuts should be visible throughout. Store in a sealed container in the refrigerator. The pesto will keep for 5 days.
  5. To assemble, put 1 tomato slice on a plate and spread 2 tablespoons of the pâté over it. Cover with the second tomato slice and spread with 2 tablespoons of pesto. Top with the sprouts and olives. Serve immediately.

Recipe Notes

Recipe from Jennifer Cornbleet
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 4

  1. Hi Everyone,
    I hope you love the Tomato Stacks recipe! I hope you’ll share your comments–would love to know what you think!

    Jenny

    1. Debra, I am not a nutritionist or dietician, so I shy away from providing nutritional profiling on my recipe. You can plug any of the recipes into third-party software programs like Nutrition Data, Cronometer, and FitDay.

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