Tuna Avocado Club

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  1. 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. 
  2. 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. 
  3. Alternatively serve them open faced to use less bread.