
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
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):
- 2 cups firmly packed basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup raw pine nuts (or walnuts or pecans)
- 1 teaspoon crushed garlic
- 1/4 teaspoon Celtic sea salt
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
-
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.
-
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.
-
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.
-
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.
-
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
Resources
There are no results.
Comments 4
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
Thanks for sharing this delicious recipe Jenny! You ROCK 🙂
Looks fantastic! My gripe on the website is that I’d love to see nutrition facts for these recipes!!!
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.