Who says you need fish to make tuna? In this recipe, white beans are pulsed into a crumbly, tuna-like consistency, slathered with vegan mayo, and given some seafood essence with dill and dulse flakes. From here, you can either pack this tuna in a sandwich or follow the recipe and stuff them into avocados for a visually-pleasing appetizer. Either way is delicious!

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‘Tuna’ Stuffed Avocados [Vegan]

Ingredients

  • 3 cups white beans
  • 2 celery stalks, diced
  • 1/2 cup onion, finely chopped
  • 2 teaspoons dulse powder
  • 1 teaspoon dried dill
  • 1/2 teaspoon sea salt
  • 3/4 cup vegan mayonnaise
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Preparation

  1. Place the beans in a food processor and pulse until they are crumbly. Do not over process the beans. You don’t want them to be creamy, just really chopped up.
  2. Once the beans are processed, place them in a mixing bowl and add the celery, onion, dulse, dill, sea salt, and mayonnaise. Mix until everything is combined.
  3. Cut the avocado in half, remove the pit and dig out 1 thin layer of the avocado. The thin layer is just so that the tuna will have a slightly deeper bowl to sit in.
  4. Scoop some tuna into each half of the avocado and serve.


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