Avocados Stuffed with Mexican Tuna Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4

Submitted By: RealSimpleGood





For the salmon cakes:
  • 4 cans Safe Catch Wild Pink Salmon (5 oz)
  • 2 tbsp arrowroot flour
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp parsley, finely diced
  • 1 lemon, juice and zest
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 tbsp avocado oil, divided
  • Salt and pepper
For the sauce:
  • 1 avocado
  • 1/2 cup parsley
  • 1/4 cup olive oil
  • 1 tsp white vinegar
  • 1 lemon, juice of
  • 2 cloves garlic
  • Salt and pepper, to taste


  1. To prepare the sauce, place all sauce ingredients in a food processor and pulse until smooth. Add more water if desired depending on the consistency you want. Taste and season with additional salt and pepper, as desired. Set aside.
  2. For the salmon cakes, chop shallot, garlic and parsley as noted. Add all of the ingredients for the salmon cakes through the pepper to a medium size bowl. Mash everything together with a large fork or your hands. Form the salmon mixture into 4 patties.
  3. Heat a large skillet over medium heat and add 1 tbsp avocado oil.
  4. Once the skillet is hot, place the salmon cakes in the skillet to cook. Cook, without disturbing, for 3-4 minutes on each side, until golden brown on the outside.
  5. Drizzle some of the sauce over the salmon patties and enjoy.

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