Avocado Tuna Salad Sandwich
Ingredients
- 2 cans (5 oz each) solid white albacore tuna in water, drained well
- 2 ripe avocados, halved and pitted
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup red onion, finely diced
- 2 tablespoons celery, finely chopped
- 1 tablespoon fresh parsley or dill, chopped
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Pinch of red pepper flakes
- 8 slices sourdough or whole grain bread
- 4 large lettuce leaves
- 1 medium tomato, sliced thin
Instructions
- Drain the tuna thoroughly, pressing it against the strainer to remove as much liquid as possible. Add to a medium bowl and break apart lightly with a fork.
- Scoop the avocado flesh into the same bowl and mash it into the tuna with a fork, leaving some small chunks for texture.
- Add the mayonnaise, lemon juice, and Dijon mustard. Stir until combined.
- Fold in the red onion, celery, and parsley or dill. Season with garlic powder, salt, pepper, and red pepper flakes. Taste and adjust seasoning as needed.
- Toast the bread slices if desired for better structure and texture.
- Lay a lettuce leaf on the bottom slice of bread. Spoon about one quarter of the tuna mixture on top. Add tomato slices and a pinch of salt on the tomato, then close with the top slice of bread.
- Cut in half and serve immediately.
Notes
Press plastic wrap directly against the surface of any leftover tuna mixture before refrigerating — this slows browning significantly and keeps it fresh for up to 24 hours.