I've posted my raw vegan tuna recipe on goneraw.com before. Essentially, I found that using the pulp from carrot juice was perfect for the texture of tuna. And since I had a bunch of leftover ricotta cheese from my portobello pizzas, I decided to take that, mix it in with my carrot pulp, add a tiny bit of olive oil, cracked black pepper and top it with a sprinkle of Brazil nut parmesan cheese.
Phwargh.
YUM.
