Tuna Avocado Club

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 (6-ounce) cans water-packed tuna, drained
  • 1 Kirby cucumber, seeded and finely diced (3/4 cup)
  • 3 tablespoons extra-virgin olive oil, plus a drizzle
  • 3 tablespoons whole-grain mustard
  • 2 scallions (white and green parts), thinly sliced
  • 1 1/2 tablespoons chopped fresh dill leaves
  • 1 1/2 teaspoons finely grated lemon zest from 1 lemon
  • Kosher salt
  • Freshly ground black pepper
  • 8 slices nine-grain bread
  • 1 Hass avocado, halved, seeded, and sliced
  • 1 1/2 cup mesclun salad, or other lettuce
  • 2 large tomatoes
Directions
  • Break up the tuna in a medium bowl. Stir in the cucumber, olive oil, mustard, scallions, dill, lemon zest, and season with salt and pepper.

  • Lay the bread on a work surface and spread about 1/4 of the tuna mixture on 4 of the slices. Top with avocado slices and lettuce. Lay the tomato slices on the 4 remaining pieces of bread; season with salt and pepper and drizzle with a bit of olive oil. Close the sandwiches, pressing each one together slightly. Serve.

  • Alternatively serve them open faced to use less bread.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.

Open Faced:
  • Calories: 360

  • Fat: 23 grams

  • Saturated Fat: 4 grams

  • Carbohydrates: 23 grams

  • Fiber: 6 grams

  • Protein: 27 grams


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