If you’re a tuna person like me, this tuna avocado salad served like bruschetta on top of toasted ciabatta is pretty much a dream. It’s fresh and healthy, loaded with cheery summer flavors like garden parsley and chives, lemon and endive.

You can serve it as an appetizer on a large serving platter with crisp white wine like you’re in Italy, you can pack it for a picnic lunch or have it for dinner! Or maybe for breakfast, you savory breakfast people? There’s really not a bad time for tuna avocado toasts.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: “bruschetta” toasts for 4 people as an appetizer, or 2 people for lunch/dinner

Prep time: 25 minutes

Cook time: 5 minutes

Total time: 30 minutes

The Ingredients

Large loaf of ciabatta

4 cans tuna in olive oil, drained

2 endive bulbs, finely chopped

1 relatively firm avocado, diced

¼ of a sweet onion, minced

¼ cup parsley, chopped

~½ cup extra virgin olive oil

1 large lemon, juiced

Small handful chives, snipped

Salt & pepper

Optional: peeled garlic clove to rub on hot broiled bread!

 

 

The Steps

For the tuna avocado salad: in a large bowl, mix together tuna, endive, avocado, onion, parsley, chives, ¼ cup + 1 tablespoon olive oil, lemon, and salt and pepper to taste.

For the toasts: cut ciabatta into roughly ½ inch thick slices. Drizzle slices with 2-3 tablespoons olive oil. Broil pieces in oven for about 3 minutes per side (toast both sides!), until light golden brown. Optional: right out of the oven, rub garlic clove on bread.

To assemble: top tuna avocado salad generously on freshly toasted ciabatta.

To store extra tuna salad: keep in a covered container in the fridge for up to 3 days.

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!