Vegan Tuna Salad Collard Green Wraps

• 1- 1/2 cup Raw Walnuts
• 1 cup Pitted Kalamata Olives
• 1/4 cups Seaweed Veggies (I Use Wahame)
• 2 Tablespoons Bubbie's Relish (I Used Sauerkraut)
• 2 stalks Celery, Coarsley Chopped
• 16 leaves Collard Greens (stems Removed)
• 2 whole Heirloom Tomatoes, Sliced
• Salt And Pepper, to taste
• 1 Tablespoon Fresh Chopped Chives (optional)

1. In a food processor, pulse walnuts until mealy.
2. Add olives, sea veggies, and relish (or kraut).
3. Process again until a coarse paste.
4. (You might have to add a tablespoon or two of water to get it smooth).
5. Transfer mixture to a medium mixing bowl and fold in chopped celery.
6. Stack 2 collard green leaves on a work surface so that there are no holes (one lengthwise and the other crosswise).
7. Place 1/4 cup of mixture in the center, followed by a tomato slice.
8. Sprinkle with coarse sea salt, fresh cracked pepper and the chives (if using).
9. Fold in the bottom, followed by the sides and secure with a toothpick or bamboo skewer and serve!

walnuts, olives, stalks celery, tomatoes, salt, fresh chopped chives

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/vegan-tuna-salad-collard-green-wraps/ (may not work)