Soak the almonds in water for four hours, then drain. Process the almonds until they are the desired consistency and texture. Add a little water if needed. Mix the almonds with the next four ingredients in a food processor and pulse until they are chopped but not pulverized.
Combine the dill weed, Italian seasonings, kelp and salt, if you use it. Blend the seasonings into the mock tuna and place a serving of the mock tuna on a couple leaves of romaine lettuce. Serve with fresh lemon wedges, or with Lemon Tarragon Dressing. (Recipe #685)