Portabello and tuna

  • 2 portobello mushroom caps
  • 1 can yellowfin tuna in oil, drained
  • cayenne pepper or chili flakes (or hot sauce), to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 2 Tbs capers, rinsed
  • 2 tsp fresh dill, chopped (optional)
  • coconut oil to grease baking sheet
  • 1 avocado, sliced
  1. Preheat oven to 450° F.
  2. Mix tuna, cayenne, garlic powder, black pepper, dill (optional) and capers together in a bowl, then stuff into portobello caps.
  3. 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).
  4. Top with sliced avocado and serve warm.
  5. Optional: for a sweeter touch, add raisins or currants, a dash of curry powder, and walnuts instead of capers, dill and avocado.

This recipe was inspired in part or in whole from here.