Breakfast

Tuna & Avocado Toast

  • Serves: 2
  • Preparation: 5 minutes
  •       

Ingredients

2 slices sourdough, or your favourite bread, toasted
½ large ripe avocado, sliced
185 g tin tuna in water, drained
2 tbsp olive oil
1 tbsp chopped fresh parsley
1 pinch salt and pepper
1 pickled red onion
lemon wedges to serve

Method

1

Combine tuna, olive oil and fresh herbs in a small bowl. Season to taste with salt and pepper.

2

Arrange sliced avocado over toast, top with tuna mixture and pickled onions.

3

Drizzle with lemon juice and garnish with extra fresh herbs. Serve immediately.

Tips
4

If using tuna in oil, omit olive oil.

5

To make quick-pickled onion: thinly slice half a red onion and toss in a bowl with ½ tsp salt ad 2 tsp apple cider vinegar. Allow to sit for 30 minutes, stirring regularly, until soft. Onions can be made in advance and stored in a sealed jar in the fridge for up to a week.

6

To pick a ripe avocado, press gently near the top. If it gives a little, it’s ripe.

Ingredients

 2 slices sourdough, or your favourite bread, toasted
 ½ large ripe avocado, sliced
 185 g tin tuna in water, drained
 2 tbsp olive oil
 1 tbsp chopped fresh parsley
 1 pinch salt and pepper
 1 pickled red onion
 lemon wedges to serve

Directions

1

Combine tuna, olive oil and fresh herbs in a small bowl. Season to taste with salt and pepper.

2

Arrange sliced avocado over toast, top with tuna mixture and pickled onions.

3

Drizzle with lemon juice and garnish with extra fresh herbs. Serve immediately.

Tips
4

If using tuna in oil, omit olive oil.

5

To make quick-pickled onion: thinly slice half a red onion and toss in a bowl with ½ tsp salt ad 2 tsp apple cider vinegar. Allow to sit for 30 minutes, stirring regularly, until soft. Onions can be made in advance and stored in a sealed jar in the fridge for up to a week.

6

To pick a ripe avocado, press gently near the top. If it gives a little, it’s ripe.

Tuna & Avocado Toast

You may also like to try...