Raw Mock Tuna Salad

by Susan on August 22, 2012


Oh how I struggled with the title of this post. It isn’t really mock “tuna”. It is a wonderful fruit and veggie salad, with the addition of a nut paté and a wonderful raw, vegan mayo. But that title is a little long. What I did do was base the salad/nut paté on what I remember being my favorite tuna salad as a girl. 

I did not include dulse in this recipe so… no fishy taste. What I do remember about the tuna salad that my mom  made was that she always added grapes and celery. I have never gotten over that wonderful combination of salty and sweet.

There are tons of raw recipes on-line for Mock Tuna but they tend to be nut patés. I wanted to lighten up the dish, and fill it with a lot of fresh ingredients. Once again, wonderful omega filled walnuts make an appearance along with healthy sunflower seeds and pumpkin seeds. That becomes the base, and then to lighten it up, a bunch of fun, crunchy veggies, plus those magic grapes come along for the ride!

You will love this recipe for raw, vegan mayo. By using the same seasoning that traditional mayo, this raw recipe makes a mayo that is pretty darn close to the real thing except it is good for your heart, not bad!

You can find butter lettuce with the root ball attached. It lasts much longer in the fridge this way.

 Mock Chicken or Tuna Salad the Rawmazing Way

*serves 4 to 6


  • 1 cup cashews, soaked overnight rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon raw apple cider vinegar
  • 1 tablespoon water, more if needed to achieve proper texture
  • 1 lemon, juice from
  • 1 tablespoon raw agave nectar or liquid sweetener of choice
  • 1/2 teaspoon dried mustard
  • Freshly ground himalayan salt and freshly ground pepper to taste 

1. Place all ingredients in a high-speed blender and process, scraping down as necessary, until mixture is smooth. 



  • 1 cup walnuts
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 to 2/3 cup mayo (see above)
  • 2 cups cucumber, peeled and diced
  • 2 cups celery, sliced
  • 1-2 cups grapes, halved
  • 1/2 cup scallions
  • 1/2 lemon, juice from
  • freshly ground Himalayan salt and pepper to taste*
1. Soak walnuts, sunflower seeds and pumpkin seeds in water, overnight. Drain and rinse.
2. Place nut mixture in food processor and process until finely blended. Be careful not to make a paste of it. 
3. Stir in mayo, mix thoroughly.
4. Mix in all other ingredients. 
5. Scoop onto butter lettuce leaf and top with cracked pepper.


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{ 34 comments… read them below or add one }

Caralyn @ glutenfreehappytummy August 22, 2012 at 10:49 pm

how delicious!!! i love all the textures and flavors!


Elizabeth August 23, 2012 at 11:32 am

This looks sooo good. I can’t wait to try it. Susan, I am wondering about black pepper. Do you know the process of how it’s made/cured? I once heard at a raw foods class that it’s treated with formaldehyde. Is this true, do you know?


Elizabeth August 23, 2012 at 4:52 pm

Looks just like tuna!! Beautiful photos.
Thanks for sharing.
Peace and Raw Health,


Rachel @ Almonds and Avocados August 23, 2012 at 8:30 pm

What an amazingly creative recipe!! I love walnuts and could eat them all day long, but I also love the idea of vegan, HEALTHY mayo! Genius!


Gabrielle Oldmeadow August 24, 2012 at 10:49 pm

Beautiful food, from beautiful people, for beautiful people making a better world, we are so lucky you share these fabulous recipes. Gratitude.


Gena August 25, 2012 at 8:38 pm

Looks great, Susan! I love raw tuna salad.


Trish @ MyBigFatBundt August 25, 2012 at 10:52 pm

I had some of this today. A fabulous lady who does reflexology and juice fast retreats made this…and it was SOOOOOOOOOO good! I did not miss the ‘meat’ at all. I’m seeing how I could take my curried chicken salad and turn it into this fabulous creation. Thanks so much for sharing. xx


Ksenija @ Health Ninja August 26, 2012 at 4:03 am

It is so fascinating what you can do with natural, plant-based ingredients. This salad looks so surprisingly realistic, cannot wait have a taste.


Jane August 26, 2012 at 7:43 pm

Hi, This looks so nice, can'[t wait to make it, but just one question, are scallions spring onions or the french shallots ( small tight onions) I live in Australia and everyone has different names for all their onions.


Susan August 26, 2012 at 8:46 pm

Scallions are probably like your spring onions. Cheers!


alysha August 28, 2012 at 5:14 pm

Your food pictures are bananas! I drool every time I look at your site, simply outstanding!


Mandi August 28, 2012 at 6:42 pm

I am just learning about raw foods and looove looking at your recipes and pictures! Your beautiful pictures and easy recipes make the transition easier. Thanks!


annette August 29, 2012 at 3:31 am

Beautiful dish on beautiful plates!


emily @ a pocketful of wisdom August 30, 2012 at 9:28 am

i have a kitchenaid blender which is some years old now but i love it! although, i do wish sometimes that i had a vitamix for the plunger :)


drue hartwell September 4, 2012 at 5:59 pm

I made this and it was delicious and really does fill that ‘craving’ for something that seems more substantial. Even my 87 year old mother who won’t even drink a green drink, thought it was good and wanted me to make it for her. Don’t hesitate on this one folks. Yummy. Wish I had some nice onion flat ‘bread’ to put it in.


Rawmetofu September 6, 2012 at 7:44 am

Just made it tonight!!This is really yummy recipe!! But when it say 1 cup cashew meaning before soaked or after?? Btw I also add some organic raisin too, it is really nice to put both fresh grape and raisin! Thanks so much for the recipes Susan:)


luv what you do September 8, 2012 at 10:54 pm

Whole foods has a mock tuna salad that is delish, but I never thought to make my own! This look delish!


Jenny September 15, 2012 at 11:45 pm

Hi there, what could I use to substitute the dried mustard? And would lime juice work instead of lemon. I have all of the other ingredients on hand except these.


Julie September 28, 2012 at 4:42 pm

Oh my goodness! So far, I’ve only tried the mock mayo… deee-lish! And my 5-year-old daughter and husband (a die-hard meat and potatoes lover) also really liked it! This is a keeper for sure. Can’t wait to try it with the salad! How long does the mayo keep for in the fridge?


Susan September 28, 2012 at 4:43 pm

It keeps for about 4-5 days but the wonderful thing is that it freezes! Cheers!


Julie September 28, 2012 at 5:15 pm

Awesome!! Thought at this rate, it may not last that long… LOL Thank you for the awesome recipe!


eternitysojourner October 9, 2012 at 4:55 am

This is a great recipe! I added garlic cloves to the mayo and skipped the additions to the nut/seed base. Thanks so much for sharing!


michelle October 22, 2012 at 7:27 am

Hi Susan,

Your posts are always amazing! You didnt use Dulse in yours-have you tired to in the recipe since? Would appreciate your thoughts on how much you would add.




Susan October 22, 2012 at 11:57 am

Hi, Michelle,

I didn’t use dulse because I really love the flavor of this as is. But you are always free to experiment!!

Warm Regards,



michelle October 23, 2012 at 5:09 am

hi Susan,

I agree with you. I tried without and it is great! Especially after you let the flavors develop. I will take a portion from my batch and try it with the dusle. Again this is a winner!!! Thank you for all of your wonderful, yummy recipes!!



Hashana January 24, 2013 at 2:47 pm

I am very excited to try and prepare the mock tuna salad however I am allergic Cashews. Would you recommend macadamia nuts or some other kind of nut/seed?


Carolina March 18, 2013 at 10:04 am

Thank you for fabulous recipe! I just made a batch and it is To put it mildly – sublime! I’ve been looking for a great raw tuna recipe for years and this is it You’re absolutely right most of the recipes out there are really a nice nut pâté. This is light and refreshing and the grapes are the perfect touch. I have already eaten two big plates and am planning on taking it with me on the plane when I travel for business tomorrow. No doubt this will go down as a signature dish and one of my all-time favorites.


Nathalie April 20, 2013 at 2:41 pm

Instead of mock tuna, what about calling it a Waldorf salad?


Susan April 20, 2013 at 5:20 pm

It is much closer to how I make tuna salad than a waldorf salad.


Amber August 18, 2013 at 11:25 pm

Made this recipe twice now. I absolutely LOVE it. Thank you for posting this recipe!


Kathleen December 1, 2013 at 3:50 pm

This is amazing!!!!
I am so glad I found your site,
Thanks for help making my transition to Raw easy, keep the recipes and beautiful
photos coming!!!’


Nia January 7, 2014 at 2:28 pm

This was so delicious and easy to make! When I used to eat tuna, I loved grapes in my salad, too. Just perfect ~ will make it again.


Kiran March 3, 2014 at 9:48 pm

Hi this looks amazing! I am new to the soaking seeds and nuts bit. How much water should you use for these amounts or does it not matter?


Jenny January 4, 2015 at 1:10 pm

I’ve made is a couple times and really like it. How long do you think it’s lasts in the fridge? I would think quite a while but it has an odd smell to begin with because of the vinegar so I’m never sure when I come back to it weeks later.


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