Because I purchase most of my food in large quantities, I end up with a lot of everything. Then I have to figure out what to do with 10 pounds of this or that. So what to do with all these carrots? Make carrot tuna!
This recipe is so versatile. I love the fact that I can create something that can be eaten as a salad, between two pieces of raw bread slices, on raw crackers, atop a bed of lettuce and just out of the container.
Note that you can enhance the flavor by adding raw pickles. Also you can substitute the dulse with kelp powder or just add kelp powder with the dulse. Both provide a sea taste which makes sense since they are both from the sea.
1 apple, I like Granny Smith
1 1/2 c walnuts
1/4 c tahini
1t minced garlic
2T lemon juice
2t apple cider vinegar
1/3 c water
6 green onions, chopped
1 c celery, chopped
sea salt and pepper to taste
1. Process carrots and apple into small pieces and place in a bowl.
2. Process walnuts, tahini, miso, garlic, lemon juice, apple cider vinegar and water into a paste.
3. Add paste to carrot and apple mixture along with parsley, dill, green onions, celery and dulse. Mix well.
4. Taste and add sea salt and pepper to your liking