The moment I first bit into this Tuna Salad Sandwich with Avocado, I knew I'd stumbled upon something truly extraordinary. This isn't just any tuna sandwich; it's an experience—a mouthwatering blend of Mediterranean-inspired ingredients that elevates it to new culinary heights. We're talking about perfectly flaked albacore tuna paired with the crunchy freshness of celery, the saltiness of Kalamata olives, and a bright burst of lemon zest. This symphony of flavors and textures works together seamlessly, creating a tuna salad like no other.
But wait, there's more! What takes this sandwich to the next level is the creamy, buttery slices of ripe avocado. Layered on top of the tangy tuna salad, along with a touch of peppery arugula, the avocado adds a sumptuous richness that's simply irresistible. If you're feeling a bit indulgent, you can even add a slice of provolone cheese for that gooey, melty effect. And don't skip the whole-grain bread; its nutty undertones perfectly complement the savory filling. Trust me, once you've had a taste of this upgraded Tuna Salad Sandwich, you'll never go back to the basic version again.
Why You'll Love this Recipe
- Explosion of Flavors: This isn't your run-of-the-mill tuna salad sandwich. With ingredients like Kalamata olives, capers, and lemon zest, every bite is a medley of tangy, salty, and citrusy notes that'll keep your taste buds dancing.
- Creamy Avocado Goodness: The addition of ripe avocado slices not only brings in a rich, buttery texture but also adds a layer of complexity to the sandwich. It perfectly balances the tanginess of the tuna mixture, making each mouthful absolutely divine.
- Nutrient-Packed: Between the lean protein from the tuna, healthy fats from the avocado and olive oil, and fiber from the whole-grain bread and arugula, this sandwich is a nutritional powerhouse. You're getting a balanced meal that satisfies both your palate and your body's needs.
- Quick and Easy: With a prep time of just 20 minutes, this recipe is perfect for busy weekdays or lazy weekends alike. Plus, the tuna salad mixture can be made in advance and stored in the fridge, making it an ideal option for meal prep or last-minute lunches.
How to Make Tuna Salad Sandwich with Avocado
Prepare the Tuna Salad
- In a mixing bowl, combine two cans of drained solid white albacore tuna in water, finely chopped celery, chopped Kalamata olives, finely chopped red onion, and drained capers.
- Add the zest and juice of one lemon to the mixture.
- Drizzle a quarter cup of extra-virgin olive oil over the ingredients.
- Mix everything well until it's well-combined.
- Season with salt and pepper to taste. For the best flavor, let it sit in the fridge for at least an hour to allow the flavors to meld.
Toast the Bread
- If you prefer toasted bread, toast eight slices of whole-grain bread until they're golden brown. This step is optional but highly recommended for added texture.
Assemble the Sandwich
- Lay out four slices of the toasted bread on your work surface.
- Spread a generous portion of the prepared tuna salad onto each slice.
- Add slices of ripe avocado on top of the tuna salad.
- If you're using provolone cheese, add a slice on top of the avocado for each sandwich.
- Place a handful of fresh arugula on top.
- Complete the sandwich by placing the remaining slices of toasted bread on top.
Tips and Tricks for the Perfect Tuna Salad Sandwich with Avocado
Choose Quality Tuna: Opt for solid white albacore tuna in water for a meaty texture and clean flavor. The quality of the tuna will significantly impact the overall taste of your sandwich.
Let Flavors Marinate: Although you can eat the tuna salad immediately, letting it sit in the fridge for an hour or more allows the flavors to meld, resulting in a more flavorful and cohesive dish.
Avocado Ripeness Matters: Make sure your avocados are perfectly ripe for the creamiest texture and best flavor. A ripe avocado should give slightly when pressed but not feel mushy.
Bread Selection: While the recipe calls for whole-grain bread, feel free to switch it up based on your preferences. Sourdough, rye, or even a hearty ciabatta could add a different, delightful twist to the sandwich.
Make It Your Own: Feel free to customize the sandwich to your taste. Want a bit of heat? Add some sliced jalapeños. Prefer a different kind of cheese? Swap out the provolone for cheddar or Swiss. The beauty of this recipe is its flexibility.
Sides for Tuna Salad Sandwich with Avocado
Elevate your lunch or dinner experience by pairing this scrumptious Tuna Salad Sandwich with Avocado with some delightful sides. Here are some options that complement the flavors and textures of the main course:
- Simple Green Salad: A fresh green salad with a light vinaigrette can offer a refreshing counterpoint to the rich and savory flavors of the sandwich. Use mixed greens, cherry tomatoes, and cucumber for a simple yet effective side.
- Sweet Potato Fries: The sweetness of baked or air-fried sweet potato fries pairs beautifully with the tangy and salty elements of the tuna salad. Plus, they add a satisfying crunch.
- Coleslaw: A tangy coleslaw can bring an additional layer of crunch and freshness. Opt for a vinegar-based dressing rather than a creamy one to keep the meal from becoming too rich.
- Pickle Spears: The acidity and crunch of pickles cut through the richness of the tuna and avocado, making them a classic and effective side option.
- Fresh Fruit: If you're looking for something light, a bowl of mixed fresh fruit like pineapple, strawberries, and blueberries can offer a refreshing and slightly sweet balance to the meal.
Tuna Salad Sandwich with Avocado
For the Tuna Salad
- 2 cans solid white albacore tuna in water drained
- 2 stalks celery finely chopped
- ½ cup pitted Kalamata olives chopped
- 1 small red onion finely chopped
- 2 tablespoons capers drained
- Zest and juice of 1 lemon
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
For the Sandwich
- 8 slices whole grain bread
- 2 ripe avocados sliced
- 1 cup fresh arugula
- 4 slices provolone cheese optional
- In a mixing bowl, combine the drained tuna, chopped celery, Kalamata olives, red onion, capers, lemon zest, and lemon juice.
- Drizzle the olive oil over the mixture. Stir until everything is well combined.
- Season the tuna salad with salt and pepper to taste. If time allows, let the salad sit in the fridge for at least an hour to let the flavors meld together.
- Toast the slices of bread until they are golden brown (optional).
- To assemble the sandwiches, spread a generous portion of the tuna salad onto four slices of the bread.
- Layer slices of avocado and a slice of provolone cheese on top of the tuna salad.
- Add a handful of fresh arugula on top of the avocado and cheese.
- Top each sandwich with the remaining slices of bread.
- Slice each sandwich in half, and serve immediately.
Tuna Salad Sandwich with Avocado - FAQ
Absolutely! Making the tuna salad a day in advance allows the flavors to meld together, resulting in an even more delicious sandwich. Just store it in an airtight container in the fridge until you're ready to assemble your sandwiches.
Yes, you can use tuna in oil, but it will add more calories and potentially alter the flavor profile of the salad. If you choose to use tuna in oil, you might want to reduce the amount of olive oil in the recipe.
If Kalamata olives aren't to your taste or you don't have them on hand, you can use green olives, black olives, or even sun-dried tomatoes for a different twist.
While this recipe is designed around tuna, you're welcome to add other proteins to suit your preference. Crispy bacon could add a salty crunch, and grilled chicken could make the sandwich even heartier. Just remember that additional proteins will change the nutritional profile of the sandwich.