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Healthy Tuna Stuffed Avocado

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main Dishes
  • Cuisine: Vegan

Ingredients

2 avocados, halved

For the Tuna filling:

2 packets good catch foods

1/3 cup artichoke hearts, finely chopped

1/4 cup vegan parmesan cheese

1/4 cup fresh mint, finely chopped

1/4 cup fresh cilantro, finely chopped

4 cloves of garlic, pressed and lightly sautéed with salt and olive oil till caramelized and fragrant

4 tbsp. lemon juice

2 tbsp. olive oil

Lemon Caper Aioli:

2 tbsp. olive oil

4 cloves of garlic, pressed

1/4 cup capers

season to taste

2 tbsp. lemon juice

1/3 cup vegan mayo

 


Instructions

For the Tuna filling, simply add all the ingredients into a medium-sized bowl and stir till well combined.  Use a fork to mash up on the tuna and create an even consistency.  Set into the fridge for up to 2 hours before stuffing your avocados and serving.

For the Lemon Caper Aioli, heat a medium-sized cast iron skillet and add olive oil.  Cook for 30 seconds before adding garlic and cook for 2-3 minutes on low heat till fragrant and golden. Add the capers, salt + pepper and lemon.  Cook for 1-2 minutes on low-medium heat and set aside to cool before transferring a small bowl and stirring in the mayo.  This is best enjoyed cooled so set in the fridge with the tuna mixture till before serving.

To serve, stuff the avocado with the tuna mixture and drizzle with the aioli.

Best enjoyed as an appetizer!


Notes

Tuna mixture lasts up to 4 days in a tight sealed container in the fridge.