This Avocado and Tuna Sandwich is super easy to make, but far from being boring and bland. A simple light lunch or snack and can be part of your weekly meal prep. Just 1 can of tuna, Avocado, tomato and some herbs and spices. Simple and easy to find ingredients, and budget friendly too.
Canned tuna are a real lifesaver for me. They are inexpensive and so versatile, so many ways to use them. You can use them to make easy breakfast, light lunch or snack, and even dinner for a busy week. Canned tuna is probably one of may staples canned goods that I often make sure to stock up. I used it a lot for breakfast and light lunch of snack. In salad, casserole, omelette, rice bowl, wraps, quesadilla and whatever I can think of when I need a quick meal for a busy day. This Avocado and Tuna Sandwich is just one of my favorite was to use canned tuna. This recipe was actually inspired by my Avocado and Tuna Salad, basically the same recipe served as salad instead of a sandwich. I love this recipe so much because it is so easy to make, plus I can serve the salad as a salad, sandwich or simple refreshing wrap.
Tuna in Water or in Oil?
You can use any kind of canned tuna to make the salad. If you are looking for a lighter option, use the tuna in water. I had used both and I personally think although both tune in oil or water works, the tuna in oil have more flavor, plus I did not have to add extra olive oil. I simply used the oil where the tuna was marinated. The oil adds flavor to the salad.
To start with, we are going to make the Avocado Tuna Salad. When I say this is such an easy recipe, I really mean that. No cooking needed. The most that you will need to do is to chop the vegetables and cut the Avocado. To make sure the salad is not going to be watery, drain the tuna before using it. If you are using tuna in oil, reserve the oil for later use. Squeeze out as much water or oil that you can remove. If making a large batch, you can even leave the tuna draining overnight in the refrigerator for use the following day.
I used Avocado, bell pepper, shallots, cucumber, parsley and cilantro but you can certainly change it up. Cherry tomato, kalamata olives, artichoke, seasoned roasted chickpea and feta cheese are great addition to this salad too. When it comes to making salad, you do not have to be restricted to specific vegetables. Be creative, use what you love eat, use your leftover vegetables.
- 1 Avocado – cubed
- 16 oz can flaked Tuna in water or oil (170g can)
- 1/4 cup Parsley – chopped
- 1/4 cup Cilantro – chopped
- 1/2 small Shallots – chopped
- 1/2 Red Bell Pepper – dice
- 1/4 Small Cucumber – diced
- 1 tablespoon Dijon Mustard
- 2 tablespoon Olive Oil
- 1/2 Lemon juice
- 1/2 teaspoon Honey
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Paprika
- Slice Bread
- Mix Tuna and Vegetables: Drain tuna well and add to mixing bowl. Add diced Avocado, parsley, cilantro, shallots, red bell pepper and cucumber. If using tuna in oil, set aside the oil for use in making the dressing.
- Make the Dressing: Pour dijon mustard, juice of 1/2 lemon, tuna oil or olive oil, honey, sea salt, paprika and black pepper to taste in jar. Cover then shake until well combined and pour over salad ingredients.
- Pour the dressing in the salad and toss to distribute the dressing. Arrange in the bread of your choice. White or whole wheat bread, artisan bread, or even soft tortilla. Add some greens for additional crunch and serve with soup or fruits on the side
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What’s New? Moutable
Today I am featuring my Moutable, or Mediterranean Egg Plant Dip. I’ve made this years ago and I thought It’s time to update it with some new photo and additional information and tips. This dip is easy to make, skip the mayonnaise and make this one instead. This was made from roasted eggplant, tahini paste, olive oil and some herbs and spices. Simple and yet delicious, and kind of “healthy-ish”. Give it a try.
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