Recipe courtesy of Maria / @foodbymaria

  • In a medium bowl, combine filling ingredients and stir until well combined, mashing plant-based tuna with a fork. Cover and chill for up to two hours.
  • For aioli, heat a cast iron skillet over low and add olive oil. Cook for 30 seconds before adding garlic and cook for 2-3 minutes, until fragrant and golden. Add capers, lemon juice, salt and pepper. Cook for 1-2 minutes on medium-low, then let cool to room temperature. Transfer to a small bowl and whisk in mayonnaise. Cover and chill.
  • To serve, stuff each avocado half with the tuna mixture and drizzle with aioli.
Tuna Stuffed Avocado with Lemon Caper Aioli 
  • Preparation15 minutes
  • Cook Time 10 minutes
  • Serves 4

INgredients

  • 2 avocados, halved

For Tuna Filling:

  • 2 pouches Good Catch® Naked in Water Plant-Based Tuna
  • ⅓ cup artichoke hearts, finely chopped
  • ¼ cup plant-based parmesan cheese
  • ¼ cup fresh mint, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • 4 cloves garlic, pressed and lightly sautéed with salt and olive oil till caramelized and fragrant
  • ¼ cup lemon juice
  • 2 tablespoons olive oil

For Lemon Caper Aioli:

  • 2 tablespoons olive oil
  • 4 cloves garlic, pressed
  • ¼ cup capers
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • ⅓ cup plant-based mayonnaise

Instructions

Recipe courtesy of Maria / @foodbymaria

  • In a medium bowl, combine filling ingredients and stir until well combined, mashing plant-based tuna with a fork. Cover and chill for up to two hours.
  • For aioli, heat a cast iron skillet over low and add olive oil. Cook for 30 seconds before adding garlic and cook for 2-3 minutes, until fragrant and golden. Add capers, lemon juice, salt and pepper. Cook for 1-2 minutes on medium-low, then let cool to room temperature. Transfer to a small bowl and whisk in mayonnaise. Cover and chill.
  • To serve, stuff each avocado half with the tuna mixture and drizzle with aioli.