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Vegan Tuna Salad in Collard Green Wraps

Adapted from the The Plant Power Way by Rich Roll and Julie Piatt.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 wraps
Author Phoebe Lapine


  • 1 1/2 cups raw walnuts
  • 1 cup pitted Kalamata olives
  • ¼ cup seaweed or sea veggies (I used dried wakame)
  • 2 celery stalks coarsely chopped
  • 2 tablespoons Bubbie’s relish (I used sauerkraut, since it’s what I had)
  • 16 collard green leaves stems removed
  • 2 heirloom tomatoes thinly sliced
  • 1 tablespoon fresh chopped chives optional


  1. In a food processor, pulse the walnuts until mealy. Add the olives, sea veggies, and relish (or kraut). Process again until a coarse paste. (You might have to add a tablespoon or two of water to get it smooth).
  2. Transfer the mixture to a medium mixing bowl and fold in the chopped celery.
  3. Stack two collard green leaves on a work surface so that there are no holes (one lengthwise and the other widthwise). Place ¼ cup of the untuna mixture in the center, followed by a tomato slice. Sprinkle with coarse sea salt, fresh cracked pepper and the chives (if using). Fold in the bottom, followed by the sides and secure with a toothpick or bamboo skewer and serve!