← Nouns Cooking · Plant-Based

Ingredients

• 2 cans tuna in spring water (145 g cans), drained
• 3 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 1 Lemon
• 1 celery stick, finely diced
• 2 Spring onion, thinly sliced
• 1 tbsp Capers, chopped (optional)
• 2 tbsp Parsley, chopped
• 2 large ripe avocados
• ½ tsp Smoked paprika
• 2 Radish, thinly sliced (optional)
• salt and black pepper

Method

1. Flake the tuna into a bowl. Add the mayonnaise, mustard, the juice of half the lemon, the celery, spring onions, capers and parsley and mix well. Season with salt and pepper.
2. Halve the avocados and remove the stones. Scoop out a little extra flesh from each to widen the hollow, chop it and fold it into the tuna.
3. Squeeze the rest of the lemon over the cut avocado so it doesn't brown and season with a little salt.
4. Pile the tuna generously into the avocado halves, dust with smoked paprika and top with radish slices. Serve straight away.

Tips

• About 30 g protein per serving of two halves.
• Swapping half the mayo for Greek yogurt makes it lighter, but no longer dairy-free.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Once Upon a Chef