Tuna Cups with Vegan Parmesan and Artichokes
Ingredients
Main
- 2 avocados, halved
Tuna filling
- 2 packets good catch foods
- 1/3 cup artichoke hearts
- 1/4 cup vegan parmesan cheese
- 1/4 cup fresh mint
- 1/4 cup fresh cilantro
- 4 cloves of garlic
- 4 tbsp. lemon juice
- 2 tbsp. olive oil
Lemon caper aioli
- 2 tbsp. olive oil
- 4 cloves of garlic
- 1/4 cup capers
- season to taste
- 2 tbsp. lemon juice
- 1/3 cup vegan mayo
Preparation
For the Tuna filling, add all ingredients into a medium-sized bowl and stir until well combined. Use a fork to mash the tuna for even consistency. Refrigerate for up to 2 hours before using.
For the Lemon Caper Aioli, heat a medium-sized cast iron skillet with olive oil. Cook for 30 seconds, then add garlic and cook for 2-3 minutes on low heat until fragrant and golden. Add capers, salt, pepper, and lemon juice. Cook for 1-2 minutes on low-medium heat and set aside to cool. Stir in mayo after cooling, and refrigerate until serving.
To serve, stuff the avocado halves with the tuna mixture and drizzle with the aioli.
Tips
Best enjoyed as an appetizer.