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]

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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

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.


About The Author

Molly Patrick

See My Recipes

Molly Patrick is really damn good at motivating people to eat a whole food plant-based diet. Not only with delicious recipes and meal plans, but with her non-judgmental, inclusive, and kind approach. She is the co-founder of Clean Food Dirty Girl and holds a certificate in Plant-Based Nutrition.
She helps people prevent illness and disease with the food they eat so they don't have to treat illness and disease because of the food they eat.

Comments

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  1. Made the filling and used for sandwiches. It was very tasty and makes quite a bit. My husband said looks like tuna but doesn’t taste like tuna but this is really good.

  2. I was hestitate to try this, but when I asked the question on facebook of what kind of beans to use, the suggestion was Cannelini or Northern. I liked the Cannelini bean; but have trouble with sodium; found my store\’s organic one and it was very low in sodium (especially like myself who has high blood pressure). Don\’t like celery, but used Sage instead; It was unbelievable. you couldn\’t really tell if you were eating a white tuna or beans. I am in heaven with this recipe. Thankyou and I did put it on avocado and I am salivating now.

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