What you’ll need:
I head of leafy romaine lettuce
1 piece of Ahi tuna (you can leave this out to make it vegan)
1 C unsalted shelled sunflower seeds
3/4 C unsweetened flax seed milk
Juice from 1 lemon
2 Tbsp tahini
10 grape tomatoes chopped
1/4 yellow onion chopped finely
3-4 celery stalks chopped
10 kalamata olives chopped finely
Cayenne pepper
Sea salt
Ground black pepper
Chili powder
Coriander
What you’ll do:
In a food processor or blender combine sunflower seeds, flax seed milk and tahini and blend
Season tuna steak with salt, pepper and chili pepper
Cook tuna steak (you can read my previous blog post for instructions on how to grill ahi tuna)
I used my George Foreman grill this (when I grill Ahi tuna I normally serve it rare but for this recipe I preferred it well done)
Combine the sunflower seed mixture and tuna
Mix thoroughly
Add 1/4 Tsp of sea salt, pepper, coriander, chili powder and cayenne powder
Taste, add more sea salt if wanted
Fold in celery and olives
Scoop about 2 Tbsp into each romaine leaf, top with tomatoes and serve
Enjoy!!
Kacey Tess 