Tuesday, October 13, 2009

Zippy "Tuna" Rolls

I promised you that I would share some recipes from Alive in 5 by Angela Elliott and today is the day. Yesterday evening, I made Zippy "Tuna" Rolls and they were delicious.

I am ashamed to say, that I couldn't stop eating them. I will leave nuts and seeds alone for a few days, because I was a bad girl.

Zippy "Tuna" Rolls are quick and easy to make. The only time consuming thing is the soaking of the sunflower seeds, but after that its all good. This is by far the best "mock" tuna recipe I have tried.

Things I did to the recipe.
  • Halved the recipe
  • Used cayenne pepper instead of jalapeno chile
  • Used Roma tomatoes instead of heirloom tomatoes
  • Used dry dill instead of fresh dill

Recipe from Alive in 5 by Angela Elliott
Makes 3 servings
 If you like sushi, you are going to love these!

Tastes better than it looks.  :)

1 1/2 cups soaked raw sunflower seeds
1/2 cup chopped fresh dill weed
1/2 sweet onion
2 celery stalks, chopped
1 heirloom tomato, coarsely chopped
3 to 4 tablespoons freshly squeezed lemon juice
1/2 jalapeno chile
1 teaspoon Himalayan salt
1 teaspoon extra-virgin olive oil
Freshly ground black pepper
1/2 cup bell peppers, chopped into matchsticks (optional)
1/2 cup peeled cucumbers, chopped into matchsticks (optional)
6 sheets raw nori

Combine the sunflower seeds, dill weed, onion, celery, tomato, lemon, juice, chile, salt, olive oil, and pepper to taste in the food processor, and pulse until evenly chopped but still slightly chunky. Carefully spread the mixture evenly over each nori sheet, roll them up, and slice into
1 1/2-inch pieces. Arrange the pieces on a bed of lettuce and serve.

Note. To make these rolls more like traditional sushi rolls, place one or two bell pepper and cucumber matchsticks on the mixture before rolling up the nori sheet.

Have a great day!