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No-Tuna Dip With Lettuce Wrap (RVML) 素吞拿魚羅馬生菜包(生機素食)

No-Tuna Dip With Lettuce WRAP (RVML) 素吞拿魚羅馬生菜包(生機素食)


學素SIMPLY VEGETARIAN cookbook recipe, page 32


What gives this raw fish-less “tuna” filling its flavour?

The trick is to use seaweed and nori !

And can we let you in on a beauty secret?

The almonds in this dish are a superfood that are not only rich in lipids ( 65% oleic acid, 35 % linoleic acid), but they also contain vitamins E and B1, which help to regenerate the skin and fight edema,.

That might explain why this beautifying appetizer is very popular with women.

Difficulty Level: Easy

Prep Time: 30 mins

Cooking Time: 10 mins

Servings: 4


300 g skinless almonds, soaked with mineral water for 12 hours

150 g sunflower seeds, soaked with mineral water for 12 hours

¼ tsp fleur de sel

80 ml mineral water

1 tsp agave nectar ( or honey for non-vegan user)

2 tsp lemon juice

1 head lettuce / a few heads of endive


1 small red bell pepper, finely chopped

½ small purple onion, finely chopped

3 Tbsp Italian parsley, finely chopped

2 Tbsp pickled cucumber, finely chopped

¼ tsp cayenne pepper

½ stalk carrot

½ stalk Chinese celery / celery

50 g dry seaweed, soaked and finely chopped

4 sheets nori (dry seaweed crisps) , chopped


1. Mix all of the ingredients list Ain a blender at high speed until smooth.

2. Fold all of the ingredients list B using a spatula into the paste created in instruction 1.

3. Wrap in assorted lettuce or endive to serve.


Fleur de Sel is the premium French sea salt. Traditionally, it is produced in Brittany-most notably in the town of Guérande. Compared to common sea salt, fleur de sel is richer in minerals like iron, magnesium and potassium. It is sufficient to sprinkle usually s tiny bit over cooked food. Fleur de sel is not suitable for boiling.

All copyrights reserved © 2021 左字廚房George Kitchen & La Maison de George

素吞拿魚羅馬生菜包(生機素食) No-Tuna Dip With Lettuce WRAP (RVML)


前菜 & 小食




材料 A:

300 克 去皮杏仁, 用礦泉水淹12小時

150 克 葵花籽, 用礦泉水淹12小時

¼ 茶匙 法國鹽花

80 克 礦泉水

2 茶匙 鮮檸檬汁

1茶匙 龍舌蘭花蜜(若你不是全素食者,可以用峰蜜代替)

1/8小匙 黑胡椒碎

1個 生菜/幾個菊苣, 洗淨備用

材料 B:

1個 紅甜椒,切碎

1個 小紅洋蔥,切碎

3湯匙 意大利番茜碎

2 湯匙 醃青瓜碎

½ 條 紅蘿蔔,切碎

½ 粿 中芹 / 西芹,切碎

50 克 乾海帶,浸軟切碎

4 片 紫菜脆片,切碎


1. 將所有材料A食材混合,用攪拌器高速攪拌至滑醬狀。

2. 混合材料B的食材,用膠刮刀把步驟 1的混合醬輕微拌勻。再加入以下配料:

3. 將素吞拿魚拌醬配各種生菜或菊苣拌吃。

小貼士 :


All copyrights reserved © 2021 左字廚房George Kitchen & La Maison de George

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