Carrot Pulp Un-Tuna Recipe

I was first introduced to this delicious plant-based alternative to tuna fish salad called "un-tuna," by Chef Keidi some twelve years ago. It is packed with flavor and nutrients and quickly became a favorite of mine. He told me, "When you juice your carrots, save your pulp." What?

I couldn't believe there was a dish to be made from the scraps left over after making my nutritious carrot juice. But yes, there's a lot more nutrition to get out of those carrots.

Here's how you can make it:

Ingredients:
2 cups carrot pulp (from juicing carrots)
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup dill pickles or cucumber, finely chopped
1/4 cup fresh parsley or dill, chopped
2 tablespoons tahini or vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon kelp powder or dulse flakes (for a "sea" flavor)
1 teaspoon nutritional yeast (optional)
Salt and pepper to taste
Lettuce leaves, for serving (optional)
Whole grain bread or crackers, for serving (optional)
Instructions:

Prepare the Carrot Pulp: If you’ve just juiced carrots, use the leftover pulp. Ensure it’s relatively dry; if it’s too wet, gently press out some of the excess moisture with a clean kitchen towel.

Mix the Veggies and Herbs: In a large mixing bowl, combine the carrot pulp with the chopped red onion, celery, dill pickles or cucumber, and fresh herbs.

Make the Dressing: In a small bowl, whisk together the tahini or vegan mayonnaise, Dijon mustard, lemon juice, kelp powder or dulse flakes, and nutritional yeast (if using). Mix until smooth and creamy.

Combine Everything: Pour the dressing over the carrot pulp mixture. Stir well until everything is thoroughly combined. Taste and adjust seasoning with salt and pepper.

Serve: Serve your Carrot Pulp Un-Tuna on lettuce leaves for a fresh, light meal, or spread it on whole grain bread or crackers for a heartier option.

Chill (Optional): While you can enjoy this dish immediately, letting it chill in the refrigerator for about 30 minutes allows the flavors to meld together beautifully.

This Carrot Pulp Un-Tuna is a creative, eco-friendly way to use up leftover carrot pulp while enjoying a delicious, plant-based dish!

Enjoy: This dish can be enjoyed immediately, but it often tastes even better after chilling in the refrigerator for an hour or so to let the flavors meld. Either way, it's
perfect for a quick lunch or a healthy snack, offering a satisfying and nutritious alternative to traditional tuna salad.