TUNA AVOCADO TARTINE RECIPE BY TASTY

Tuna Avocado Tartine Recipe by Tasty image

Provided by Bumble Bee Tuna

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 18

3 pouches Bumble Bee® Premium Albacore Tuna
⅓ cup plain full-fat greek yogurt
2 ripe avocados, pitted, and peeled, and diced
3 tablespoons lemon juice
¼ cup red onion, divided, plus 2 tablespoons
¼ cup small cucumber, diced
⅓ cup celery
1 lemon, zested
1 clove garlic, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, plus more for garnish
½ teaspoon red pepper flakes
¾ cup cherry tomato, halved, divided
4 large eggs
4 sourdough breads, cut ½-inch thick on the bias, toasted
⅓ cup radish, sliced
2 tablespoons fresh chives, minced
2 tablespoons fresh dill, chopped

Steps:

In a medium bowl, mash together the Greek yogurt, avocados, and lemon juice. Add ¼ cup red onion, the cucumber, celery, lemon zest, garlic, salt, black pepper, and red pepper flakes and mix until evenly combined.
Open the Bumble Bee® Premium Albacore Tuna pouches. Place the Bumble Bee® Premium Albacore Tuna on a plate to begin to reflect texture.
Fold in ½ cup of the cherry tomatoes and the Bumble Bee® Premium Albacore Tuna.
Fill a small pot halfway with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½-7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs.
To assemble, spread the tuna-avocado mixture over the toasted sourdough bread. Garnishing each slice with 2 halves of a jammy egg, the remaining 2 tablespoons red onion, remaining ¼ cup tomatoes, the radishes, chives, and dill. Finish with a sprinkle of black pepper.
Serve immediately.
Enjoy!