Veggie Tuna

By Anita M. Samuels

Total Time
30 minutes
Rating
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Featured in: Restaurant Group Finds It's Niche: Raw, Vegetarian and Fast

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Ingredients

Yield:4 servings
  • 5pounds carrots
  • 2stalks celery, chopped
  • 1small red onion, diced
  • 1small bell pepper, optional
  • ½cup eggless mayonnaise (recipe follows)
  • 2tablespoons tamari
  • 1tablespoon sea salt or salt substitute
  • 2tablespoons kelp seasoning
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

261 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 17 grams dietary fiber; 29 grams sugars; 7 grams protein; 1475 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Juice carrots in an electric juicer, reserving the pulp.

  2. Step 2

    Add the pulp of the carrots to the celery, onion and bell pepper, if used.

  3. Step 3

    Mix the eggless mayonnaise into the carrot-pulp mixture.

  4. Step 4

    Next, mix in the tamari, sea salt and kelp.

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