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Two slices of tunacado toast
Avatar photoSavory Weekend

Creamy Tunacado Toast with Pesto and Pickles

Creamy Greek yogurt tuna, crunchy cornichons, avocado and basil pesto on golden pan-toasted bread, finished with seeds and balsamic glaze. A 15-minute, high-protein lunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast, Lunch
Cuisine: Mediterranean
Calories: 326
Ingredients Method Notes

Ingredients
  

For the Creamy Tuna Filling
  • 4 oz canned tuna in water (120 g), drained
  • 2 tbsp plain Greek yogurt (30 g)
  • 1/2 small shallot (about 15 g), finely chopped
  • 4-5 cornichons (about 20–25 g), finely chopped
For the Toast
  • 2 thin slices bread (30–40 g each), sourdough or seeded
  • 2 tsp extra virgin olive oil (10 ml), divided
  • 2 tsp basil pesto (10 g)
  • 1/2 small avocado (60–100 g), thinly sliced
  • 1 tsp mixed seeds (3 g), sesame, pumpkin or sunflower
  • 1-2 tsp balsamic glaze or to taste

Method
 

  1. Drain the tuna and blend it with the Greek yogurt until creamy. Transfer to a bowl
    Tuna and Greek yogurt blended into a smooth, creamy filling
  2. Finely chop the shallot and cornichons. Stir them into the tuna mixture
    Creamy tuna filling mixed with finely chopped cornichons and shallot in a bowl
  3. Drizzle the bread with a little extra virgin olive oil and toast in a skillet over medium heat until golden and crisp on both sides
    Thin sourdough slices toasting golden in a skillet with olive oil
  4. Divide the tuna mixture between the two slices of toast and spread evenly
    Greek yogurt tuna filling spread evenly over crisp toast
  5. Spread 1 teaspoon of basil pesto over each toast
    Basil pesto spread over the tuna layer on toast
  6. Arrange the sliced avocado over the top, half on each toast
    Thin avocado slices arranged on pesto tuna toast
  7. Sprinkle with mixed seeds, drizzle with the remaining olive oil and balsamic glaze, and serve immediately
    Close-up of tuna avocado toast finished with mixed seeds and a drizzle of balsamic glaze

Notes

The tuna filling keeps in an airtight container in the refrigerator for up to 2 days. Keep bread, avocado and toppings separate; toast the bread and slice the avocado just before serving. No blender? Mash the tuna and yogurt with a fork.