It’s important to soak the sunflower seeds to achieve the right texture so don’t skip that step. If you’ve got some white wine opened in the fridge, you can add a glug of that for extra depth and flavour.
140 g / 1 cup raw sunflower seeds, soaked in water for 6 hours or overnight
1 small shallot or red onion, minced
3 tbsp capers + brine
1 tbsp lemon juice
1 tbsp cold-pressed olive oil (coconut oil, ghee or butter)
1 tsp apple cider vinegar
1/2 tsp sea salt
1/2 sheet of nori (the seaweed you use for sushi), cut into tiny pieces (optional)
2 cloves of garlic
2 tbsp olive oil
3 x 400 g / 14 oz cans of chopped tomatoes
1 handful fresh basil or 2 tsp dried
freshly ground black pepper
Pasta of choice (we use wholegrain penne or a gluten free version made from dried beans)
80 g / 1/2 cup large capers
fresh parsley, finely chopped
To prepare the “tuna”, simply add all ingredients to a food processor. Pulse a few times until it you have a coarsely textured mixture. Taste and add more salt, lemon juice or vinegar. Pulse again and scoop the mixture into a bowl.
Peel and finely chop the onion and garlic. Place a large sauce pan on medium heat and add olive oil. Sauté the onion and garlic for a few minutes until fragrant. Add tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes. Taste and adjust the flavours throughout. Add a splash of water or white wine if it starts looking dry.
Meanwhile, cook the pasta according to the instructions on the package.
When the tomato sauce is ready, stir in 2/3 of the “tuna”, saving the rest for serving. Divide the pasta in 4 bowls, top with tomato sauce, capers, fresh parsley and a drizzle of olive oil.