17 Apr Sustainable Tuna Stuffed Artichokes
Creating recipes from scratch sounds a lot scarier than it is. Cooking at home allows you to know exactly where your food comes from and how it’s prepared. A huge benefit for those of us who care about sustainably sourced ingredients and other food accommodations. This tangy Tuna Stuffed Artichokes Recipe is made with wild caught Wild Selections Solid White Albacore, and is everything an adult tuna salad should be.
- 2 5 oz cans of Wild Selections Solid White Albacore Tuna in water drained
- 4 oz of softened cream cheese
- 8 medium sized artichokes
- ¼ teaspoon of cayenne pepper
- 1 tablespoon of dill
- 1/2 of a lemon
- 1 tablespoon of capers
- 1 teaspoon of mustard
- 1 shallot
- 1 cup of light mayo
- Salt and pepper to taste
Fill a pot with water and start to boil. Prepare your artichokes to be steamed (must do so before grilling in order to fully cook) by removing the leaves on the stem, and cutting the stems to leave about 2 inches. Next, cut the top of the artichoke and trim the points of all leaves. Cut the artichoke in half from stem to top. Scoop the middle of the artichoke from the center. Place the artichokes in steaming basket over boiling water and cover. Steam for about 12 minutes.
In a mixing bowl combine the mayo and cream cheese. Juice your lemon over the two and mix until there are no lumps.
Chop your shallot and add to the mixture with mustard, cayenne pepper, dill, and capers. Mix together until distributed. Place in refrigerator until artichokes are prepared.
Once the artichokes have been steamed, grill them face down on high heat on a grill or pan for 5 minutes.
Remove the artichokes from heat and add the tuna mixture to the middle. Serve while warm.