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!
