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Raw Mock Tuna Salad

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



  • 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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  1. Jenny wrote on January 4, 2015

    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.

  2. Kiran wrote on March 3, 2014

    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?

  3. Nia wrote on January 7, 2014

    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.

  4. Kathleen wrote on December 1, 2013

    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!!!’

  5. Amber wrote on August 18, 2013

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

  6. Nathalie wrote on April 20, 2013

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

    • Susan wrote on April 20, 2013

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

  7. Carolina wrote on March 18, 2013

    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.

  8. Hashana wrote on January 24, 2013

    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?

  9. michelle wrote on October 23, 2012

    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!!


  10. Susan wrote on October 22, 2012

    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,



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