Butter Bean Tuna Celery Seed Recipes

Steps:

• Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
• Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
• Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
• Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.

Steps:

• In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil.
• Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
• In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.

Steps:

• Halve the onion and slice it as thinly as possible. Tip into a salad bowl and flake in the tuna. Gently stir in the butterbeans and cherry tomatoes.
• Whisk the olive oil, lemon juice and mustard together, then season. Drizzle the dressing over the salad and scatter the parsley over. Mix gently to combine and serve straight away.

Steps:

• Warm the oil in a large pan, then fry the onion and garlic for three-four minutes until softening.
• Add the celeriac and mix ingredients well. Cook for a minute or so.
• Pour in just over half of the vegetable stock, and sprinkle in the cumin powder.
• Cover, reduce heat and cook for fifteen minutes, until celeriac is quite tender. Add half of the remaining stock, and leave to cool (roughly 30-40 minutes).
• Pour in the rest of the stock, then using a food processor or a hand-blender, puree the mixture to a smooth consistency.
• Transfer back to the pan, reheat and add the butter beans. Stir well, and season with freshly ground black pepper and a little cumin to taste.

Steps:

• In a small bowl, whisk the lemon juice with the mustard & a drop or two of hot sauce, then slowly whisk in the olive oil.
• Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
• In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers.
• Add the lemon-mustard vinaigrette and toss to coat the salad.
• Season the salad with salt and pepper and serve at once.