Tuna Cups
Ingredients
- 2 avocados, halved
- for the tuna filling:
- 2 packets good catch foods
- 1/3 cup artichoke hearts, finely chopped
- 1/4 cup vegan parmesan cheese
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves of garlic, pressed and lightly sautéed with salt and olive oil till caramelized and fragrant
- 4 tbsp. lemon juice
- 2 tbsp. olive oil
- lemon caper aioli:
- 2 tbsp. olive oil
- 4 cloves of garlic, pressed
- 1/4 cup capers
- season to taste
- 2 tbsp. lemon juice
- 1/3 cup vegan mayo
Preparation
For the tuna filling, simply add all the ingredients into a medium-sized bowl and stir till well combined
Use a fork to mash up on the tuna and create an even consistency
Set into the fridge for up to 2 hours before stuffing your avocados and serving
For the lemon caper aioli, heat a medium-sized cast iron skillet and add olive oil
Cook for 30 seconds before adding garlic and cook for 2-3 minutes on low heat till fragrant and golden
Add the capers, salt + pepper and lemon
Cook for 1-2 minutes on low-medium heat and set aside to cool before transferring a small bowl and stirring in the mayo
This is best enjoyed cooled so set in the fridge with the tuna mixture till before serving
To serve, stuff the avocado with the tuna mixture and drizzle with the aioli