Vegan White Bean Tuna Salad in Stuffed Avocados

Ingredients:
3 cups white beans (see note at bottom)
2 celery stalks, diced
1/2 cup onion, finely chopped
2 teaspoons dulse powder
1 teaspoon dried dill
1/2 teaspoon sea salt
3/4 cup vegan mayo
1 tablespoon olive oil
Avocados

Instructions:
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.

Notes:
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.