Pumpkin Seed “Tuna” Salad

I always loved tuna salad. What I don’t love, however, is the concern of polluted fish, especially larger fish such as tuna. Studies have found that mercury levels in canned tuna regularly exceed guidelines established by Health Canada. Ouch. No thank you.  There are also ethical concerns about tuna fishing methods. Hundreds and thousands of sharks, dolphins, turtles and other species get caught and killed in the process. Again, no thank you. There are also concerns that the “dolphin friendly” certification on the label may be meaningless. So, no tuna salad for me, thank you very much.

There are many terrific mock-tuna salad recipes out there. I wanted to create a recipe that utilized pumpkin seeds. Why pumpkin seeds? They just so happen to be a true powerhouse. They contain heart-healthy magnesium, zinc for immune support and plant-based Omega-3 fats. They also help improve insulin regulation and increase the “good” HDL cholesterol. They are antioxidant-rich, full of fibre, contain tryptophan for restful sleep, and offer anti-inflammatory benefits….Convinced yet?

Plus, being a seed, and not a nut, they are safe in schools and the work place.

I find this tasty, and have enjoyed it in wraps, in salad, and on its own!

I soaked both the pumpkin seeds and sunflower seeds overnight. Soaking makes the seeds easier to digest.

Pumpkin Seed Tuna Salad

1/2 cup raw pumpkin seeds (soaked 6+ hours)
1/2 cup raw sunflower seeds (soaked 6+ hours)
1/4 cup shredded carrot
1/4 cup diced purple onion
1/4 cup diced celery
1/2 teaspoon sea salt
2 tablespoon mayonnaise or “vegannaise”
1 tablespoon maple syrup
1 tablespoon Dijon mustard

After draining and rinsing seeds, add everything to food processor and pulse until well incorporated. Enjoy in wraps, in salad, or on its own!