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 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.