Avocado Halves Stuffed With Raw “Tuna” Salad

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This recipe uses one of our favorite recipes, the Raw “Tuna” Salad, and enhances it by mixing it with fresh vegetables and spooning it inside avocado halves. And who was it that said that you can’t eat anything on a raw food diet? We understand that the raw vegan diet can seem limiting, but you just have to think outside the box. When you get creative with ingredients, there’s no limit to what you can make.

This isn’t raw tuna in the classic sense; rather, it’s more similar to tuna salad. How does one go about making raw tuna without using fish? Well, this recipe uses raw sunflower seeds and various seasonings that yield a tuna salad-like flavor. The key ingredient is dulse, which makes it taste like it was from the sea, so to speak. Dulse is naturally salty with a pleasant minerality that tastes like, well, the ocean. That makes it perfect for the raw “tuna.” If you have some extra seasonings that you think may fit well with the recipe, you can add them as well. We encourage you to let your inner chef out and season like a champ, so long as the seasonings are cleanse-approved.

This is a very filling entree, so don’t make too much. You can always use less avocados and fill more avocados with the “tuna” in the coming days after you make it.

Avocado Halves Stuffed With Raw “Tuna” Salad
  • Prep Time:15m
  • Total Time:15m


For the Tuna

  • 2 c raw sunflower seeds (soaked in water for an hour then drained)
  • 1 tbsp. dulse
  • 1 garlic clove
  • 1 tsp. raw apple cider vinegar
  • 1 tsp. fresh lemon juice
  • 1 tsp. dried thyme
  • 1/2 tsp. sea salt

For the Avocado Halves

  • 1/2 c tomatoes, diced
  • 1/2 c cucumber, diced
  • 3 avocados, halved and pitted
  • fresh chopped parsley (optional garnish)


  1. Add the sunflower seeds and the rest of the ingredients to a high speed blender or food processor and blend until you get a smooth paste. You can add a little extra virgin olive oil to aid the blending process.
  2. Once you finish blending, get ready to stuff the avocado halves.
  3. Take one cup of the tuna and add it to a bowl with the tomatoes and cucumbers. Mix everything together and set aside.
  4. Place the pitted avocado halves on a plate and spoon about 1-2 tablespoons in the center of each avocado half. Any leftover tuna can be kept in an airtight container in the fridge for up to 3 days.
  5. Top with optional freshly chopped parsley and enjoy.
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