Atum Vegano

Ingredientes de: Atum Vegano (Limpar)

100,0 gramas de Semente de girassol

1,0 grama de Alga marinha

1,0 colher (sopa) de Limão siciliano (sumo)

1,0 colher (chá) cheia de Vinagre

1,0 colher (chá) de Melado

1,0 colher (sopa) de Azeite de oliva extravirgem

1,0 grama de Dill seco

1,0 colher (sopa) rasa picada de Cebolinha crua

15,0 gramas de Alcaparra

Como fazer Atum Vegano

https://www.instagram.com/p/BOqWTUSDqFS/ http://www.sbs.com.au/food/recipes/pan-bagnat-sunflower-seed-tuna FAZER SÓ MEIA RECEITA Serves 4 1½ cups (200 g) sunflower seeds 1½ tbsp fine sea salt 2 tbsp nori flakes, or 1 sheet of nori, finely chopped 2 tbsp freshly squeezed lemon juice 2 tsp apple cider vinegar 2 tsp raw honey or pure maple syrup 2 tbsp cold-pressed olive oil ½ cup chopped fresh dill fronds, or 1 tbsp dried dill 2 spring onions, with tops, sliced ¼ cup (30 g) capers ¼ tsp freshly ground black pepper To make the salad, put the sunflower seeds in a medium bowl, cover them with a few centimetres of water, and stir in the 1½ tablespoons of sea salt. Set aside to soak for at least 4 hours or overnight. Drain the soaked sunflower seeds and rinse them well. Put them in a food processor, and add the nori flakes, lemon juice, vinegar, honey, and olive oil. Pulse until you have a chunky paste, similar to tuna salad. Transfer the salad to a large bowl, and fold in the dill, spring onions, and capers. Season with the remaining ¼ teaspoon of salt and cracked black pepper. (Any leftovers can be stored, covered, in the fridge for up to 5 days.)