Tuna combines with capers and spices to make an elegant filling for Portobello mushrooms in this paleo recipe. A topping of avocado slices adds a creamy texture and friendly fat. You can use this same filling for baked stuffed zucchinis or bell peppers. Served with a side of steamed vegetables, this makes a meal.
|2||can(s)||tuna in oil, drained|
|1/4||teaspoon(s)||cayenne pepper, or chili flakes (or hot sauce), to taste|
|1/4||teaspoon(s)||black pepper, freshly ground|
|2||teaspoon(s)||dill, fresh, chopped (optional)|
|1||tablespoon(s)||coconut oil, to grease baking sheet|
- Preheat oven to 450 F.
- Mix tuna, cayenne, garlic powder, black pepper, dill (optional) and capers together in a bowl, then stuff into portobello caps.
- Place caps on a lightly greased baking sheet and bake for 15-20 minutes (or until tops are browned and portobello cap has softened slightly).
- Top with sliced avocado and serve warm.