Place the beans in a food processor and pulse until they are crumbly. Do not over-process the beans. You don’t want them to be creamy, just really chopped up.
Once the beans are processed, place them in a mixing bowl and add the celery, onion, dulse, dill, sea salt, mayo and olive oil and mix until everything is combined. Cut the avocado in half, remove the pit and dig out 1 thin layer of the avocado. The thin layer is just so that the tuna will have a slightly deeper bowl to sit in. Scoop some tuna into each half of the avocado and serve.
You can use canned beans or you can make your own. If you cook your own beans, make sure not to cook them until they are mushy. You want your beans to hold together instead of being super soft. If the beans are too soft, the texture of the your tuna will be more like hummus than tuna.
Do you ever feel like you're in a food rut? You know the feeling: you go to the grocery store and end up going to the same sections and buy the same things over and over and over again. While I am a huge fan of my staple items, it is always refreshing to mix things up and play with different ingredients, flavors and methods.
My first cookbook, Bold Vegan - Food of South East Asia, will help you do just that. It's filled with street food recipes that make up the 10 countries of South East Asia. It offers different ingredients and methods and will have smells coming from your kitchen that you didn't know existed until now.
You can also check out more of my recipes here!