Ingredients:

  • 2 (5 oz) cans of solid white tuna, drained (approx. 280 g)
  • 1 ripe avocado, halved and pitted
  • 1 tablespoon fresh lemon juice (15 ml)
  • ¼ cup (60 g) Greek yogurt or mayonnaise
  • 2 tablespoons Dijon mustard (30 g)
  • ¼ cup (40 g) red onion, finely chopped
  • ¼ cup (10 g) fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 8 slices of whole-grain bread (or gluten-free bread if needed)
  • Lettuce leaves (optional)
  • Tomato slices (optional)

Instructions:

  1. In a mixing bowl, combine the drained tuna and avocado.
  2. Use a fork to gently break apart the tuna and mash the avocado.
  3. Add lemon juice, Greek yogurt (or mayonnaise), and Dijon mustard to the bowl.
  4. Mix in the chopped red onion and parsley.
  5. Season with salt and pepper to taste.
  6. Stir until well combined, ensuring a creamy yet chunky texture.
  7. Toast the bread slices if desired.
  8. Assemble the sandwiches by placing a generous amount of the tunacado mixture on one slice of bread, topping with lettuce and tomato, and finishing with a second slice.
  9. Serve immediately or refrigerate for later use.