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I have a love/hate relationship with avocados. One one hand, they are delicious and creamy, and nutritious. Adding avocado is an easy way to add healthy fat to a salad or wrap.
If you only eat avocados in a restaurant, you may not ever get what the problem with them is. But, I can guarantee those preparing your food definitely do — there’s a short window between rock hard and brown mush. That perfect, soft creamy interior that they are prized for is only around for a short time, so I always hesitate to buy them.
But then I make something like this and I’m glad I did. Sigh.
This tuna avocado toast is the best kind of lunch — simple, filling, and nutritious. I would normally make this with a good hearty bread
, but all I had was some sliced country white, and when the avocados are demanding to be used, well, you use what you’ve got.
The tuna salad is not the mayo laden kind with celery and onions. Instead, I used olive oil packed tuna, fresh lemon, chopped green onions and parsley, a bit of Dijon mustard, and some chopped smoke almonds. A bit of crunchy sea salt
at the end and that’s all there is to it. The avocado is smashed with a bit of lemon and salt, and then spread on your favorite toasted bread before being topped with the tuna. It’s lunchtime perfection people!
Smashed Avocado Toast with Tuna
- 1 can oil packed tuna
- 2 tablespoons chopped parsley
- 1 tablespoon chopped green onions
- Juice of ½ lemon
- ¼ cup chopped smoked almonds
- 1 tablespoon Dijon mustard
- Sea salt and fresh ground pepper, to taste