This tastes fabulous! Even my non raw mom said she liked it better than regular tuna salad! You can even make sushi rolls with it. I got the recipe from my friend Rashimba who makes it at the Food Co-Op were she works. It can be a totally raw recipe if you make your own raw mayo, but I love the Veganaise.
This is a raw re-make of Deborah Madison’s Carrot-Red Pepper soup (one of my fav’s pre-raw) and tastes pretty similar. It’s light (no oil) and the dill and orange shine and gives it a unique kick. A little bit sweet, but not overpowering.