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Garlic Tuna Salad




Himalayan salt

to taste

Black pepper

to taste

Olive oil

1 teaspoon


2 unit

Laver or nori seaweed

2 unit


3 stems

Red tomatoes

3 unit


1 half


1 cup

Sunflower seeds, unsalted

25 oz


1 unit

Tofu mayonnaise

to taste


2 cups

Chili pepper

to taste


1 unit

single courses from Mexico

Garlic Tuna Salad

Garlic Tuna Salad

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Garlic Tuna Salad

Salad of chickpea type tuna based on seaweed, seeds and vegetables.

Garlic Tuna Salad step 1

step 1

Soak one night before the sunflower seeds and chickpeas, the next day cook chickpeas until they are soft. Drain and reserve.

Garlic Tuna Salad step 2

step 2

Wash, disinfect and chop with different cuts the vegetables and algae.

Garlic Tuna Salad step 3

step 3

Process sunflower seeds, 1/2 tz cooked chickpeas, lemon, olive oil, salt and pepper, until obtaining a lumpy texture, without reaching pasta.

Garlic Tuna Salad step 4

step 4

In a bowl mix all ingredients, add vegan mayonnaise, seasoning and add lemon to taste. Add avocado and ready to enjoy in the presentation that you like: toast, sandwich, wrap, etc.

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