2 Healthy Mercury Free Vegan Tuna Recipes

Because commercial fish today is often highly contaminated and has mercury levels, many have chosen to change or substitute this food for vegan tuna. Among the fish that have been recorded contains mercury, is canned tuna. Some species of canned tuna register a higher concentration of mercury than others, but in general this food is not recommended as part of a basic diet, that is why today we offer you two vegan tuna recipes that do not ask for anything from the original in flavor and texture.

2 Healthy Mercury Free Vegan Tuna Recipes

Whatever your decision to make regarding the incorporation of tuna into your diet, here you have in the meantime, a recipe to prepare vegan tuna that will not be able to match the flavor in its entirety, but will give it a similar consistency full of flavor and nutrients. Enjoy your recipes with vegan tuna and feel safe taking care of your health.

Vegan tuna with shallots and cucumber

Ingredients:

• 1 cup of sunflower seeds soaked for at least 4 hours.
• 4 shallots, minced (if not onion and a small clove of garlic).
• Sea salt to taste.
• 1 tbsp. avocado oil.
• 1/4 cucumber finely chopped.
• 3 celery stalks finely chopped.
• 1 cup green peas.

Place the seeds, shallots, oil and salt in the food processor until the desired consistency is obtained, add the cucumber and celery.

Vegan tuna with chickpea

Ingredients:

Makes about 3 cups

• 2 cups of cooked chickpeas.
• the juice of 1/2 large lemon + pinch of lemon zest.
• 2-3 tablespoons garlic hummus or thick tahini sauce.
• 1 1/4 cups chopped celery.
• sea ​​salt + pepper to taste.
• 1 cup green peas.

Optional Ingredients:

• Crushed nori sheets or pinch of seaweed (for a taste of the sea).
• Pinch of cayenne.
• 1-3 tablespoons nutritional yeast.
• 1/2 – 1 teaspoon agave syrup.

Nutritional Information (for the entire recipe)

Calories: 350kcal, Fat: 7g, Carbohydrates: 55g, Protein: 18g, Fiber: 14g, Vitamin C: 55%, Iron 25%, Vitamin A: 14%

Instructions:

1. Grind the chickpeas in a food processor to the desired consistency.
2. Add lemon juice and a little salt and pepper to the hummus – a pinch. Mix well and taste. Season as desired. Add optional spices, nutritional yeast, etc., as desired.
3. Add the celery.
4. Chill in the refrigerator until ready to serve.

Either of the two recipes serve over tomato and lettuce salad, cucumber canoes, bell peppers and seedless chilies or simply accompany with toast or on sandwiches.