This pâté is my daily staple—it’s delicious, versatile, and filling. Not Tuna Pâté is the perfect addition to turn a salad into a main dish. You may wish to make a larger batch, since it will keep for five days.
1/2 cup soaked sunflower seeds
1/4 cup soaked almonds (or Walnuts)
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1 1/2 tablespoons minced celery
1 tablespoon minced onion
1 tablespoon minced fresh parsley
( you can vary the flavors with different spices/herbs)
measuring cups, measuring spoons, citrus juicer or reamer, food processor, rubber spatula, small bowl
cutting board, chef’s knife, 8-inch
Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for 5 days.
Per serving: calories: 227, protein: 8 g, fat: 20 g, carbohydrate: 9 g, fiber: 4 g, sodium: 275 mg
Not Salmon Pâté: Add 1/4 cup of shredded carrot to the food processor along with the sunflower seeds, almonds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon of minced fresh dill or 1 teaspoon of dried dill weed.