Tuna salad stuffed avocados, oh my! Imagine you’re somewhere exotic, hot and steamy (I write this from the comfort of my desk as I watch the rain come down… boo), these tuna cups are the perfect mood pleaser and they don’t take hours to prepare. Packed with tangy flavour, these bad boys are sure to please any tuna salad lover. I used hints of vegan parmesan, and artichokes to really elevate this dish and bring in some Italian and Mediterranean infusion.
This quick and easy healthy recipe for tuna stuffed avocados is perfect for the hot days and when you can’t be bothered to turn on the oven want an easy healthy meal that’ll keep you full, and your body happy. This recipe is one of my go-to summer meals as it’s great for meal prep, a quick and easy lunch, dinner, or even as a side at a BBQ.
Tuna salad with Good Catch Foods
If you’ve been following me recently, you’ll know that I have a new found love in my kitchen, Good Catch Foods. Good Catch Foods is plant based, vegan and it tastes just like the real thing without harming the ocean. They make their tuna with a plant protein blend and the consistency of it is great for any recipe you’d usually use real tuna in, like this Vegan Tuna Melt I made earlier this summer.
What are the benefits of vegan tuna versus real tuna? Good Catch Foods tuna substitute is high in protein and omega-3, so you’ll get all the benefits of consuming fish without actually having to consume it. Eating tuna from the ocean can actually have a string of non-beneficial additions that come along with it when it’s pulled from its natural habitat. Tuna and other fish are never sitting in the ocean begging to be caught. Tuna are chased by fisherman until they move into a tight group, then a net is lowered around them and they are often dragged against rocks and debris to get to their end destination. Fishermen also dump smaller tuna onto ice where they slowly freeze to death or are crushed by their fishy friends piled on top of them. You get it, consuming tuna fish, or any fish, can come with some not so pretty consequences for the fish. So Good Catch is an excellent, environmentally friendly option and is the perfect addition for this quick and easy tuna salad stuffed avocados recipe.
About this recipe
What I love about this healthy recipe is that it’s really jam packed with flavour. Many people think that in order to get a flavourful recipe, you’ll have to use a ton of ingredients, or it’ll get super complicated. This recipe is quick and easy, and it is incredibly flavourful. Some of the start ingredients are the mint and cilantro. Simple herbs that you can find anywhere and they add a lot of flavour and benefits to any recipe. Some of the benefits of cilantro are:
Cilantro contains chemicals that help foods stay fresher for longer.
It has anticancer effects
Helps improve skin health
Just 1/4 of a cup of cilantro contains 5% of the daily value of vitamin A
Combine those benefits with the healthy benefits of mint, which is rich in vitamin A as well, plus iron, manganese, and folate. It’s also well known for its benefits to your digestion system, and has even helped improve irritable bowel syndrome for some people. To list just a few of its benefits.
Of course, outside of the herbs, the Lemon Caper Aioli I used to top these bad boys adds a bit more zing to these tuna stuffed avocados. All I used was garlic, vegan mayo, lemon, and of course, capers, to mix up this yummy sauce that really tops off the recipe and makes it super refreshing and summery. I hope you love this recipe as much as me! What are some of your favourite tuna recipes? These tuna salad stuffed avocados is definitely one of mine!
For other tasty avocado recipes, click below through some of my favs!
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
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!
Tuna mixture lasts up to 4 days in a tight sealed container in the fridge.