Today I woke up with a taste for avocado, so I went to my local supermarket and to my delight I saw that avocados were on discount! This usually happens when most of the avocados in store are approaching ripeness, so they try to sell them more easily by lowering their price, and it is usually a double win for me, as I get to pay a little less and it’s easier for me to find avocados that are perfectly ready to eat and don’t require sitting on my kitchen shelf for days before I get to eat them.
I also needed to buy bread for my boyfriend’s packed lunch for tomorrow, and for some reason I was drawn to dark bread. I picked up a package of sourdough rye bread, 70% whole grain, a pretty healthy option. I immediately decided that for lunch today I’d make avocado tuna sandwiches on that wonderful rye bread! This would definitely satisfy my avocado cravings!
Avocado tuna sandwiches are very easy to make and very healthy. Basically, it’s tuna salad on bread. Tuna salads often feature mayonnaise, but I decided to make it a touch lighter by using low fat Greek yoghurt instead of mayo. Here is what I used to make lunch for 2:
- 1 ripe avocado
- 1/2 shallot
- 1 large can of tuna (approx. 100 g)
- 2 tbsp Greek yoghurt
- 1 tbsp lime juice
- 1/2 tsp minced cilantro
- salt and pepper to taste
Mince the shallot in very small pieces, place it in a bowl and soak in ice water for about 10 minutes. This will reduce the strength of its taste, so that it will not overwhelm the whole sandwich. Depending on the size of the shallot you can either use a whole one or half; since mine was fairly large I just used a half. Cut the avocado in small dices and mash it lightly with a fork. You don’t want to purée it as if for guacamole: keep it chunky. Mix in 2 tbsp of Greek yoghurt, some salt, the lime juice and cilantro. Drain the tuna and add it to avocado mixture. Add freshly ground pepper (I have a mix of black, green, red and white pepper, and this is what I used). Drain the shallot, spread it on a piece of paper towel in order to get rid of all the excess water and add to the mixture, combining well.
Lastly, halve the bread rolls slicing them on the long side, divide the tuna salad equally among sandwiches and spread all over the bread. My bread rolls were quite small, so I made 4 sandwiches. Whole grain breads can be chewy, so go ahead and fill them generously. These sandwiches are best served after at least one hour, so that the moisture and taste of the tuna salad will have spread to the bread. Enjoy (I did)!