Tuna Avocado Tartine Recipe By Tasty

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TUNA AVOCADO TARTINE RECIPE BY TASTY



Tuna Avocado Tartine Recipe by Tasty image

Here's what you need: Bumble Bee® Premium Albacore Tuna, plain full-fat greek yogurt, ripe avocados, lemon juice, red onion, small cucumber, celery, lemon, garlic, kosher salt, freshly ground black pepper, red pepper flakes, cherry tomato, large eggs, sourdough breads, radish, fresh chives, fresh dill

Provided by Bumble Bee Tuna

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 18

3 pouches Bumble Bee® Premium Albacore Tuna
⅓ cup plain full-fat greek yogurt
2 ripe avocados, pitted, and peeled, and diced
3 tablespoons lemon juice
¼ cup red onion, divided, plus 2 tablespoons
¼ cup small cucumber, diced
⅓ cup celery
1 lemon, zested
1 clove garlic, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, plus more for garnish
½ teaspoon red pepper flakes
¾ cup cherry tomato, halved, divided
4 large eggs
4 sourdough breads, cut ½-inch thick on the bias, toasted
⅓ cup radish, sliced
2 tablespoons fresh chives, minced
2 tablespoons fresh dill, chopped

Steps:

  • In a medium bowl, mash together the Greek yogurt, avocados, and lemon juice. Add ¼ cup red onion, the cucumber, celery, lemon zest, garlic, salt, black pepper, and red pepper flakes and mix until evenly combined.
  • Open the Bumble Bee® Premium Albacore Tuna pouches. Place the Bumble Bee® Premium Albacore Tuna on a plate to begin to reflect texture.
  • Fold in ½ cup of the cherry tomatoes and the Bumble Bee® Premium Albacore Tuna.
  • Fill a small pot halfway with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½-7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs.
  • To assemble, spread the tuna-avocado mixture over the toasted sourdough bread. Garnishing each slice with 2 halves of a jammy egg, the remaining 2 tablespoons red onion, remaining ¼ cup tomatoes, the radishes, chives, and dill. Finish with a sprinkle of black pepper.
  • Serve immediately.
  • Enjoy!

AVOCADO AND TUNA TAPAS



Avocado and Tuna Tapas image

Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars.

Provided by La Cocina de Redondita

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 (12 ounce) can solid white tuna packed in water, drained
1 tablespoon mayonnaise
3 green onions, thinly sliced, plus additional for garnish
½ red bell pepper, chopped
1 dash balsamic vinegar
black pepper to taste
1 pinch garlic salt, or to taste
2 ripe avocados, halved and pitted

Steps:

  • Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 11 g, Cholesterol 26.5 mg, Fat 18.2 g, Fiber 7.4 g, Protein 23.9 g, SaturatedFat 2.8 g, Sodium 154.1 mg, Sugar 1.9 g

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