Not Tuna Pâté on Flax Crackers with Olive Tapanade

This pate is my daily staple-it’s delicious, versatile, and filling. Not Tuna Pâté is the perfect way to turn a salad into a main dish. You can also serve it as a dip or use it as filling for rolls, stacks, and sandwiches. You may wish to make a larger batch, since it keeps for five days.

1/2 cup soaked raw sunflower seeds

1/4 cup soaked raw almonds

2 tablespoons water

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1 1/2 teaspoons minced celery

1 tablespoon minced onion

1 tablespoon minced fresh parsley

Place the sunflower seeds, almonds, water, lemon juice and salt into a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl and stir in the celery, onion, and parsley. Mix well. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for five days.

Not Tuna Pâté

Variation: For Not Salmon Pâté, add 1/4 cup grated carrot to the food processor along with the almonds, sunflower seeds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon minced fresh dill weed or 1 teaspoon dried.