TU-NO SALAD
This recipe was chosen because of a patient who loves tuna fish sandwiches but needed to reverse his coronary artery disease and diabetes. I think it's deliciously satisfying and tastes close enough to the real thing for me. I had mine on toasted Ezekiel Sesame Sprouted Whole Grain Bread.
The recipe is by Chef Cathy Fisher whose blog is “Straight Up Food.” Her recipes are all whole food, plant-based with no added oil so do not have to be modified to make them compliant.
Listen to this 2 minute video by Dr. Joel Fuhrman to learn about mercury in fish: Nutri-Bite: Fiendish Fish
TU-NO SALAD
Ingredients
For the salad:
2 cans cooked garbanzo beans (15 ounces each; about 3 cups total), drained and rinsed
3 ribs celery, sliced or chopped (about 1 cup)
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh basil (I didn’t add)
1 medium, ripe avocado, chopped, optional (I didn’t add)
Cashew-Mustard Dressing:
1/2 cup water
2 ounces raw, unsalted cashews (about ½ cup)
3 Tablespoons lemon juice
2 Tablespoons mustard (She likes Dijon or stone ground)
2 teaspoons vinegar (She likes apple cider which is what I used)
1 medium clove garlic, sliced
2 to 3 teaspoons kelp granules (I could only find kelp powder so used 1 tsp though next time will try 1 1/2 tsp)
Instructions
Place all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) into a blender, and set aside for at least 15 minutes so the cashews can soften. Do not blend until the cashews have soaked or else the dressing will not be as smooth.
Place the garbanzo beans into a food processor and pulse until the beans are broken but still flaky (do not over-blend). Transfer the beans to a large bowl and add the celery, red onion, basil, and avocado (if using).
Blend the dressing ingredients until smooth. Stir the dressing into the salad. (I only used about 3/4th of the dressing)
