Whip up these delightful tuna-stuffed avocados, bursting with fresh flavours and healthy fats! A perfect light meal or starter, naturally rich in omega-3s and incredibly satisfying.
Dice the carrots into small cubes. Bring a small pot of water to a boil, add the diced carrots, and blanch for 2 minutes. Drain immediately and rinse under cold water to stop the cooking process, then transfer to a large mixing bowl.
Add the cooked sweetcorn, cooked peas, and drained tuna to the bowl with the carrots. Mix well to combine all the ingredients.
Halve the avocados and carefully scoop out the flesh, leaving the shells intact. Roughly chop the avocado flesh and add it to the mixing bowl with the tuna and vegetables. Squeeze the lime juice over the mixture to prevent the avocado from browning.
In a separate tall container, combine the mild olive oil, lemon juice, pink salt, and soya drink. Use a hand blender to blend the ingredients until a smooth, compact mayonnaise forms.
Add a generous amount of the homemade egg-free mayonnaise to the tuna and vegetable mixture. Stir everything together until well combined and creamy.
Spoon the prepared filling back into the empty avocado shells, mounding it slightly. Serve immediately and enjoy your delicious, healthy stuffed avocados!
For an extra burst of flavour, add some finely chopped red onion or fresh coriander to the tuna mixture.
Ensure your avocados are ripe but firm enough to hold their shape when halved and filled.
If you don't have a hand blender, a regular blender can be used for the mayonnaise, but you may need to scrape down the sides occasionally.