Healthy Tuna Toast Avocado
A nourishing tuna toast featuring heart-healthy tuna, fresh herbs, and creamy avocado on sourdough, perfect for a quick and satisfying lunch.
Equipment
- 1 mixing bowl
Ingredients
- 1 can 5 oz tuna, drained
- 3 to 4 tablespoons Greek yogurt
- ½ tablespoon Dijon mustard
- ½ tablespoon fresh lemon juice
- ½ tablespoon dill pickle relish
- 2 tablespoons red onion finely chopped
- 1 stalk celery finely chopped (about ¼ cup)
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- 2 slices sourdough bread or preferred bread
- ½ small avocado mashed
- Arugula and balsamic glaze optional
Instructions
- Chop celery, red onion, and parsley into small pieces.
- Flake drained tuna into a mixing bowl.
- Add Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the tuna, then stir well.
- Mix in chopped vegetables, parsley, and pickle relish; stir to combine.
- Toast bread slices to desired crispness.
- Spread mashed avocado evenly on each slice of toast.
- Top avocado toast with the prepared tuna salad.
- Optionally, add arugula, drizzle balsamic glaze, sprinkle flaky salt, or add a squeeze of lemon.
Notes
- Prepare tuna salad ahead for quick assembly.
- Store leftovers in an airtight container refrigerated up to 5 days.
- Dice vegetables finely for best texture.
- Use fresh bread and ripe avocado for best flavor.