Toona Sandwiches

A couple of weeks ago - we made tuna sandwiches. Tonight we felt like having
another one and decided to try a new recipe.
In my opinion - scratch the last one and use THIS one!
We loved how light and yummy it was.

We used veganaise, sprouts, tomatoes, pickles and seasoning on Ezekiel Sprouted bread.
This crazy picture below just shows an opened faced sandwich and the closed one.
Duh. Then of course we had a super salad to go with it.
You've got to try THIS toona - it's a keeper.

Toona Sandwich
(The Complete Book of Raw Food by Lori Baird p 239)
(note - I did not use the same measurements. This is the original recipe
and I noted at the end how I added flaked Dulse))

3 cups walnuts - soaked
3 cups chopped carrots
1 cup chopped celery
2 cloves of garlic
1/4 onion
1/2 cup parsley or cilantro
1/2 cup fresh basil
2 ounces lemon juice
nama shoyu and celtic sea salt to taste.
Process the walnuts and carrots in the Champion Juicer with blank in place
or food processor until smooth. You may have to add a little water.
Cut the celery into 1 inch pieces and then pulse-chop the garlic onion, celery,
herbs and lemon juice in a food processor until well chopped. Add this mixture to the carrot and walnut pate and mix well. Add nama shoyu and salt to taste.
I added flaked DULSE to make it taste more like tuna.
We loved the texture and the flavor.