Better Than Tuna

Recipe & Tips

6 Cups Chopped Celery Hearts
1 Medium Sweet Onion
1/3 Cup Lemon Juice
½ Lb. Almonds, Soaked 12 Hours
3 T Dry Dill Weed
½-1 tsp Himalayan Sea Salt

Food Processor Method:

Place almonds into the food processor with the chopping blade attached. Process until almonds are ground. Add remaining ingredients and mix until thoroughly combined, about 2-3 minutes.

Champion Juicer Method:

Using a Champion juicer with the blank plate installed, alternately run the celery, onion, and almonds through the Champion into a large bowl. Add the remaining ingredients and stir well until thoroughly combined. Let set for 30 minutes to enhance flavor. Stir before serving. Great rolled up in a romaine leaf topped with chopped tomatoes! For beautiful main dish, stuff tomatoes and serve with a salad topped with the delicious Avocado Celery Dressing. Depending on the type of celery, the amount of liquid produced will vary. You can strain out some of the liquid with a sprout bag, if desired. See the recipe variations below.

Recipe Variations:

*Avocado Celery Soup or Dressing: Place half of the “tuna” into a large sprout bag or screen colander. Squeeze out a cup or so of the liquid. Pour into blender and add ½ avocado; blend until smooth. Serve as a delicious soup or simply use it as a dressing

*Tuna Burgers: Form the tuna mixture into ½”x 3”round patties. If the there is too much liquid to form into a patty, out some of the excess liquid using a sprout bag, keeping enough liquid so it will stick together to form patties. Once the tuna has been formed into burgers, place them on a dehydrator sheet lined with Teflex and dehydrate at 110 degrees until they’re crisp but still have some moisture, about 6-8 hours.

*Savory Crackers: If you have leftover tuna, spread it out thinly on your dehydrator tray (lined with Teflex) and dehydrate at 110 degrees for 8-10 hours. About halfway through the dehydration time when the top is dry, flip the Teflex sheet so that the other side can get evenly dehydrated. If you spread the tuna out very thinly, you will get a nice crispy cracker that is perfect for dipping, or you can make it a little thicker, and get something that would compare to a slice of sandwich bread.