I think I may have found my new favorite sandwich to make….over…and over again. I made an Avocado and Tuna Salad a while back with lettuce cups and absolutely fell in love with it. This recipe is also really easy to “vegan-ize” if you don’t eat Tuna, by substituting the Tuna with 1 cup of roughly mashed Chickpeas and Vegan Mayo. When I was younger, my mom shared with me, her recipe for a more traditional type tuna salad that had sweet relish and boiled eggs in it, and I have to admit, I’ve been making that for years. But this recipe tastes much lighter and is perfect for warmer weather.
Recipe: Serves 4 – 5
2 5oz. cans of Solid White Albacore Tuna (in water – drained)
2 Tablespoons Mayonnaise
1/2 of a Cucumber (diced)
2 Tablespoons Red Onion (or 1 small shallot – diced)
2 Tablespoons Kosher Dill Pickle Relish (not sweet)
1/4 Teaspoon of Ground Black Pepper
1/2 of an Avocado (diced)
1/2 of the juice from a Lime
Sea Salt to taste
4 – 8 slices of Toasted Bread (your choice)
1 – 2 handfuls of Lettuce ( I used Organic Baby Field Greens)
1/2 cup Cherry Tomatoes (halved)
**Please Note** – Only add the avocado to the portion that you are going to serve immediately. Brown avocado is not real appetizing. *smile* But the rest of the salad will keep well for a day or two at most in a tightly sealed container in the fridge. And I topped the sandwich with the cherry tomatoes at the very end, more of a garnish. For an even lighter version, substitute the bread for lettuce cups. I really enjoy serving it that way as well.
In a large bowl, lightly stir all ingredients in well together. Plate your toasted bread slices and then layer your sandwich with the lettuce first, then a scoop of tuna salad, and lastly top with your cherry tomatoes.
Serve and enjoy!