Tuna salad toastie

Tuna salad toastie

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

This is a perfect summer brunch dish. The crunchy texture of the radish and onion, and the juicy acidity of the beefsteak tomato make this a taste experience. If you’re reducing your carbs, replace the bread with cannellini or butter beans, or even chickpeas. A habanero chilli would add a load of spice and flavour to the salad as well.

Ingredients

Quantity Ingredient
250g tuna
1 red onion, finely sliced
4 radishes, finely sliced
1 large ripe beefsteak tomato, diced
2 tablespoons chopped flat-leaf parsley leaves
1 tablespoon japanese mayonnaise
lemon juice
salt
freshly ground black pepper
2 squares turkish bread, sliced in half horizontally
1 ripe avocado

Method

  1. Combine the tuna, red onion, radishes, tomato and parsley in a large bowl. Dress with the mayonnaise, add a squeeze of lemon juice and season with salt and pepper.
  2. Toast the Turkish bread – cooking it on the barbecue grill will give it a lovely smoky flavour. Spread the toasted bread with avocado, then top with the salad mixture. Serve with a chilled glass of SSB (semillon sauvignon blanc).
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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