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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