Makes: 2-3 servings
⅓ cup diced fresh mango
¼ cup diced red pepper
2 tablespoons finely diced red onion
½ small jalapeno, seeded and finely chopped
2 tablespoons chopped cilantro, plus more for serving
3 small avocados or 2 large, halved and pits removed
1 can Urbani Foods Vegan Tunah, drained
1 tablespoons vegan mayonnaise (optional)
1 teaspoon lime juice
½ teaspoon ground cumin
½ teaspoon chilli powder
salt and pepper to taste
1. Combine the pineapple, red pepper, jalapeno, onion, and cilantro in a bowl and mix well.
2. Scoop a large spoonful of avocado meat from the centres of each avocado, enough so there is room for the tuna salad to sit in. Mash the scooped avocado, and add it to the mango mixture.
3. Add the tunah to the bowl, and break it up with a fork until it is evenly shredded. The tuna into the mango-avocado mixture until combined well. If you would like a creamier texture, add a touch of vegan mayonnaise. Stir in the fresh lime juice, cumin, and chili powder. Season with salt and pepper to taste.
4. Fill the avocado boats with the mango-tunah mixture, and add more fresh cilantro if desired as a garnish.