here fishy fishy.

Now, my hometown is a small town, surrounded by water. It’s at the end of the highway, and I mean the end. When giving directions I tell people stay on the highway until you hit water and you’ve made it. Knowing that, you can probably understand why the two restaurants closest to me are called the Red Skiff and The Fish Shack. My uncle was a lobster man [lobsta if we’re getting authentic] and was perpetually a nice dark shade of Italian from his year round days with the sun reflecting off the ocean. Growing up, my dad was a captain on a whale watch boat. He likes to tell stories of how they would block off the pilot house and let me sway with the ocean in my rolling activity center [ it took me forever to first of all, figure out what to call this thing already having a picture of it in my head, and secondly, find a link for it in case I called it the wrong thing and you thought I was crazy. You wouldn’t have been wrong]

Needless to say I love the ocean and grew up eating quite a bit of seafood. So here is one more way to stop the cravings! This awesome recipe has been a go to in my house for a while and there is usually a batch in the fridge at any given moment.


Momma and I usually make a large batch due to what an excessive pain in the butt it is to extract the 5 awkward pieces of the massive food processor out of the corner cabinet. Then there is the ridiculous process of cleaning all the individual parts and getting the jigsaw of pieces to fit into the back of the obnoxious corner cabinet, behind the only slightly less cumbersome kitchen appliances.

All that is the past, This perfectly sized manual food processor is amazing. It chops, dices, purees to your liking, not the fickle pulse buttons mood of the moment. It’s only three pieces and there aren’t any awkward crevices that are hard to clean, which is an imperative thanks to my lacking of a functioning dishwasher [ it is dishwasher safe though].DSC_0386

I love this thing! I got it when I started as a Pampered Chef Consultant.  I use it for everything. It perfectly shreds Beyond Meat for the Unchicken Chicken Salad. I used it for an upcoming recipe you’ll get the deets on soon. I’ve been told it can make a mean smoothie, although I have yet to try it.  So here it is the amazing


1 Can Chickpeas (drained)

1 TSP Yellow Mustard

1 TSP Seaweed Granules (Dulse Granules)*

1 TBSP Dill Pickles (chopped)

1/2 C Chopped Celery

1/2 C. Chopped Walnuts

1/2- 3/4 C. Veganaise (to desired consistency)

*Make sure to use Maine Seaweed granules. The Pacific ones are all Fukushima’d out. None of that.

  1.  Chop chickpeas, leaving some larger (1/2 a chickpea) chunks, celery, dill pickles, walnuts, and place in a large mixing bowl.
  2. Add Seaweed Granules, Mustard, Salt, Pepper, and Veganaise.
  3. Fold to incorporate.



Here is the yummy finished product:

Untuna- As good as it looks.

I like to take rice crackers (seaweed flavor is the saltiest, a.k.a. the best) and scoop up this delish “save the fish” dish. oh man, that’s such a better name then UNtuna. Oh well, regardless of the name it will have your mouth watering. oh and Happy St. Patrick’s Day.


  1. Tracey says

    This is the best recipe and being a family member have made it quite often as well. Served in a hot dog roll with lettuce for a little crunch is great for the beach. Bonus is it’s packed with protein.

  2. says

    You just blew my mind sooooo freaking hard!!! First of all, I love the new blog look. Second, I used to get DOWN ON wheat thins and canned tuna/chicken and obviously as a vegan I no longer do that. I was given a can of “vegan” tuna once and it was meh….but this..THIS LOOKS LEGIT to die for. I am so excited to make this…SO FREAKING EXCITED.

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