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.