- Halve avocados, remove pit and take a very thin slice out of the bottom of each rounded part of the avocado. This will allow them not to fall over once stuffed and plated. Set aside.
- In a small bowl, add the plant-based tuna, corn, green onion, tomatoes, peppers, cilantro and chile. Toss gently until all ingredients are thoroughly mixed.
- Add the lime juice, followed by the olive oil, salt and pepper. Mix well to coat all ingredients.
- Fill each avocado with mixture and serve as a fresh starter, or serve with a side of greens as a protein-rich light lunch.
Tuna-Stuffed Avocados
- Preparation10 minutes
- Serves 4-6
INgredients
- 3-4 ripe avocados
- 2 pouches Good Catch® Naked in Water Plant-Based Tuna
- 2 ears corn, roasted and kernels removed, or 1 ½ cup frozen, thawed and roasted for color
- 2 green onions, sliced thin
- ½ cup quartered cherry tomatoes
- ¼ cup diced red or yellow bell pepper
- ¼ cup cilantro
- 1 small red chile, sliced thin (optional)
- Juice of 1 lime
- 2 ½ tablespoons olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Halve avocados, remove pit and take a very thin slice out of the bottom of each rounded part of the avocado. This will allow them not to fall over once stuffed and plated. Set aside.
- In a small bowl, add the plant-based tuna, corn, green onion, tomatoes, peppers, cilantro and chile. Toss gently until all ingredients are thoroughly mixed.
- Add the lime juice, followed by the olive oil, salt and pepper. Mix well to coat all ingredients.
- Fill each avocado with mixture and serve as a fresh starter, or serve with a side of greens as a protein-rich light lunch.