Vegan Tuna Salad in Collard Green Wraps

Name: Vegan Tuna Salad in Collard Green Wraps
Prep time: 15 min
Total time: 15 min
Ingredients: 1 1/2 cups raw walnuts; 1 cup pitted Kalamata olives; ¼ cup seaweed or sea veggies ((I used dried wakame)); 2 celery stalks (coarsely chopped); 2 tablespoons Bubbie’s relish ((I used sauerkraut, since it’s what I had)); 16 collard green leaves (stems removed); 2 heirloom tomatoes (thinly sliced); 1 tablespoon fresh chopped chives (optional)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Cost: $3.06 /serving

Author : Phoebe Lapine

Ingredients

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1 1/2 cups raw walnuts1 cup pitted Kalamata olives¼ cup seaweed or sea veggies ((I used dried wakame))2 celery stalks (coarsely chopped)2 tablespoons Bubbie’s relish ((I used sauerkraut, since it’s what I had))16 collard green leaves (stems removed)2 heirloom tomatoes (thinly sliced)1 tablespoon fresh chopped chives (optional)

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Instructions

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Step 1

In a food processor, pulse the walnuts until mealy. Add the olives, sea veggies, and relish (or kraut). Process again until a coarse paste. (You might have to add a tablespoon or two of water to get it smooth).

Step 2

Transfer the mixture to a medium mixing bowl and fold in the chopped celery.

Step 3

Stack two collard green leaves on a work surface so that there are no holes (one lengthwise and the other widthwise). Place ¼ cup of the untuna mixture in the center, followed by a tomato slice. Sprinkle with coarse sea salt, fresh cracked pepper and the chives (if using). Fold in the bottom, followed by the sides and secure with a toothpick or bamboo skewer and serve!