Sunflower (Mock) Tuna Salad Served in Persian Cucumber Cups
2.5 c sunflower seeds
¼ c tahini
1 Tbsp white miso
1 garlic clove
5 Tbsp extra virgin olive oil
5 Tbsp lemon juice
¼ c filtered water
2 tsp kosher salt
1 tsp ground black pepper
2 tsp Dulse flakes*
2 stalks celery, minced
2 sprigs dill, finely chopped (or 2 tsp dry dill)
5 sprigs parsley, finely chopped
5 Persian cucumbers (or 2 English cucumbers)**
Soak the sunflower seeds in water overnight or at least for four hours, then strain.
Using a high-powered blender or food processor, blend the first portion of ingredients until smooth, then transfer to a mixing bowl.
Mix the second portion of ingredients in by hand. Then cover the bowl and refrigerate while preparing cucumbers.
Wash cucumbers. Then, using a sharp knife, cut into 1-inch disks. Discard the ends.
Using a ½ tsp measuring spoon or melon baller, cut away most of the middle of each disk, making sure not to cut all the way through. Make a cup, not a hole.
When all the cucumbers are ready, remove sunflower tuna from the fridge and use a small spoon to fill each cucumber cup
Top with a single caper and parsley leaf for garnish