• Slice potatoes in half lengthwise and carefully scoop out the insides with a melon baller to create a hollow.
  • Season the inside of each potato with pepper and salt, and place them in a steamer basket. Steam them until just fork tender, about 10 minutes. Carefully remove and place on a plate to cool in the refrigerator.
  • Whisk together the oil, turmeric, cider vinegar, nutritional yeast, pepper and salt and allow mixture to sit for a minute or two to allow the yellow color of the turmeric to blend into the oil and vinegar.
  • Add crumbled tofu and lightly mash with the back of a fork to evenly distribute.
  • Add mayonnaise, pickle relish, chives, parsley, mustard and celery, and mix together well.
  • Fold in plant-based tuna.
  • Spoon ¼ cup salad mixture into the cavity of each potato and garnish with a sprinkle of smoked paprika. Served chilled.

TIP:
The mixture also makes a great sandwich filling.

Tuna and Deviled Egg Potatoes
  • Preparation15 minutes
  • Cook Time 10 minutes
  • Serves 4

INgredients

  • 8 Yukon Gold potatoes, small to medium in size (roughly the size of large eggs)
  • 1 teaspoon ground black pepper
  • ¼ teaspoon sea salt

For Tofu Filling

  • 3 tablespoons olive oil
  • 2 teaspoons ground turmeric
  • 1 tablespoon cider vinegar
  • 2 teaspoons nutritional yeast
  • 1 teaspoon ground black pepper
  • ¼ teaspoon fine sea salt
  • 1 ½ cups extra firm tofu, pressed and crumbled

 

  • ⅓ cup plant-based mayonnaise
  • ⅓ cup sweet pickle relish, drained
  • ¼ cup thinly sliced chives
  • ¼ cup chopped Italian parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped celery
  • 3 pouches Good Catch® Mediterranean Plant-Based Tuna
  • Smoked paprika, for garnish

Instructions

  • Slice potatoes in half lengthwise and carefully scoop out the insides with a melon baller to create a hollow.
  • Season the inside of each potato with pepper and salt, and place them in a steamer basket. Steam them until just fork tender, about 10 minutes. Carefully remove and place on a plate to cool in the refrigerator.
  • Whisk together the oil, turmeric, cider vinegar, nutritional yeast, pepper and salt and allow mixture to sit for a minute or two to allow the yellow color of the turmeric to blend into the oil and vinegar.
  • Add crumbled tofu and lightly mash with the back of a fork to evenly distribute.
  • Add mayonnaise, pickle relish, chives, parsley, mustard and celery, and mix together well.
  • Fold in plant-based tuna.
  • Spoon ¼ cup salad mixture into the cavity of each potato and garnish with a sprinkle of smoked paprika. Served chilled.

TIP:
The mixture also makes a great sandwich filling.