We use Kelp Vegetarian Caviar from Quebec in this recipe because it doesn’t bleed into the filling, unlike true caviar. Kelp Caviar is an all natural substitute made from sustainably harvested kelp. It’s milder in flavour than traditional caviar with a refreshing crunch. It’s great to use in recipes or as a garnish on appetizers.
Serves 8 as a first course or side dish
- 4 ripe avocados
- 2 tsp lemon juice
- 2 hard boiled eggs, chopped
- ¼ cup (2 oz/50 gr) pitted black or Kalamata olives, chopped
- 1 regular can tuna, drained and flaked
- ½ cup mayonnaise
- 1 jar (100gr) Kelp Caviar (Black Sturgeon, Pink Salmon, or Green Wasabi)
- 1 head lettuce and 8 cherry tomatoes, optional
Carefully cut the avocados in half lengthwise and remove the pits. Scoop out the avocado pulp with a teaspoon, keeping the shells intact. Chop the avocado and sprinkle with lemon juice to prevent browning.
In a bowl, combine the avocado, eggs, olives, and tuna with the mayonnaise. Gently stir until evenly mixed. Spoon the filling into the avocado shells, mounding it attractively. Garnish each with a dollop of Kelp Caviar.
You may find it easier to balance the avocado boats on a bed of shredded bibb lettuce or curly endive. If so, place a couple of halved cherry tomatoes alongside for colour.