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!
‘Tuna’ Stuffed Avocados [Vegan]
- 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
- 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.
- 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.
- 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.
- Scoop some tuna into each half of the avocado and serve.