Simple Tuna Avocado Toast
Flaky tuna and creamy avocado piled on top of crunchy, nutty wheat toast for a healthy, flavorful and fresh take on a popular breakfast trend!
Makes 4 pieces (serves 2-4 depending on how hungry you are)
Makes 4 pieces (serves 2-4 depending on how hungry you are)
Ingredients
- 1 can olive oil packed albacore tuna (or water-packed albacore tuna plus 1-2 tablespoon olive oil)
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped parsley , divided
- ¼ teaspoon lemon zest
- Salt & pepper , to taste
- 4 slices wheat bread
- 1 ripe avocado
- Crushed red pepper flakes , to taste
- Half of a lemon , cut into wedges
Instructions
- Drain the oil from the tuna and reserve in a small bowl.
- In a separate medium bowl, combine 1 tablespoon of the reserved oil, the vinegar, 1 tablespoon of parsley, lemon zest and fresh ground pepper, and whisk to combine. Add the drained tuna to the oil/vinegar/parsley mixture, and stir gently to coat the tuna.
- Brush the slices of bread with some of the reserved oil and toast.
- In a separate bowl, mash the avocado with a little salt. Spread ¼ of the mashed avocado on each slice of toasted bread, and top with ¼ of the tuna mixture. Sprinkle each piece with the remaining parsley, crushed red pepper flakes, a little more salt and pepper and serve with a lemon wedge.
Notes
Adapted from Alton Brown's Sherried Sardine Toast