This tuna and avocado tartine is just a post name for a simple, nutritious and tasty open-faced sandwich.
You can mix the avocado with whatever ingredients you have available but here I’ve used tuna.
Avocados are a great source of monounsaturated fat, fibre and many other beneficial vitamins and minerals. However, they are low in protein so adding a little tuna helps to balance that out.
- Opt for canned tuna in spring water where possible to avoid any added salt.
- I recommend using wholemeal bread as it’s higher in fibre, and young children don’t tend to eat enough fibre.
- You could replace the cherry tomatoes with grated carrot, sliced cucumber, and maybe some diced red pepper.
- You can also replace the lemon juice with lime juice if you prefer, or leave it out entirely.
Tuna and Avocado Tartine
- 1 slice of wholemeal bread
- Half an avocado approx. 55g, mashed
- 40 g of canned tuna
- ½ tbsp of fresh lemon juice
- 4 cherry tomatoes cut into quarters
- Mix the mashed avocado, tuna, and lemon juice together in a bowl. You can blend these ingredients to create a smoother texture if you prefer.
- Toast the wholemeal bread and then spread the avocado mixture on top.
- Cut into soldiers (thin strips) and then sprinkle the cherry tomatoes on top.
With thanks to Abbie Jones for her help in designing this recipe.