Tunacado Toast
Posted: | Categories: Recipes | Tags:quick & easy toast
Tunacado Toast
Melissa Ben-Ishay
Savory Recipes
My toasts are evolving. I’ve been really busy, so I need quick lunches that taste just as delicious as I expect them to. And with ingredients I already have, this really couldn’t be easier. I get fresh sourdough from a nearby bakery and store it in the freezer, then just grab a slice and throw it directly in the toaster while I get everything else ready. It’s perfect every time!
Ingredients
- 1 slice sourdough bread
- 2 small scallions
- 1 Persian cucumber
- ½ carrot
- 3 Castelvetrano olives
- 1 teaspoon chopped fresh dill
- 2 tablespoons miso vinaigrette
- ½ ripe avocado
- Juice of 2 lemon cheeks (about 2 teaspoons, divided)
- 1 can tuna, packed in water, drained
- 2 teaspoons tahini
- 1½ teaspoons Dijon mustard
- 1 garlic clove
- Salt and pepper, to taste
Directions
Place the bread in a toaster or toaster oven to your desired toastiness.
- While the bread toasts, finely chop the scallions, cucumber, carrot, and olives. Add the dill and miso vinaigrette, just to moisten the salad. (If you don’t want to make a whole batch of miso vin for this, use olive oil for this part!)
- In the avocado shell, mash the avocado half and add a squeeze of lemon juice.
- On the other half of the cutting board, add the tuna, tahini, mustard, and another squeeze of lemon juice. Season with salt and pepper to taste and use a knife to mix it all together (chopping rather than mashing).
- Rub a garlic clove over the toast and season it with salt and pepper. Spread the avocado mixture over the toast.
- Put the tuna mixture over the avocado and make sure it’s pressed on really well.
- Flip the toast upside down into the salad so it grabs onto the tuna. Flip again onto a plate and enjoy.
