Avocado and mayo-free tuna salad on toast makes for a quick satisfying nutrient-dense and protein-rich lunch or snack.
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In a small bowl, combine a can of high-quality tuna (with the olive oil) from Spain or Portugal, with a couple of chopped kalamata olives and minced cornichon. Stir in half a finely-minced shallot, a spoon of dijon mustard and a generous squeeze of lemon. Add in a bit more olive oil if things look a little dry. Salt + pepper to taste.
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Divide and spread tuna mixture onto two toasts and top with a sliced avocado half on each toast. Season with sea salt, aleppo pepper or a smoky urfa pepper, more lemon juice and a drizzle of olive oil. 🥑



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