I know what you’re thinking. This is just avocado toast, um, with tuna. And you’re right. It is. But it’s also not. Because when you add tuna—in all its meaty, oily, umami-y glory—the whole picture shifts, like an optical illusion. It’s avocado toast, but with way more flavor, way more oomph, way more, “Yeah, I can make it through my afternoon of meetings!” At the same time, it’s tuna salad toast, with the decadence of a homemade mayonnaise, without all the work of a homemade mayonnaise (thank you, buttery avocado). It’s the best of both worlds. Make this once, and I have a hunch you will never need to visit this recipe page again. But that’s okay. That’s good. That’s great. Because my favorite recipes are the everyday ones I make over and over and over, until I forget where they even came from, almost like they were always part of my messy life. I hope that happens to you, too. Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch this to 3 to 4 slices of bread. I like a dense, seedy, grainy loaf here, but anything works. —Emma Laperruque
Test Kitchen Notes
Adapted with permission fromBig Little Recipesby Emma Laperruque, published by Ten Speed Press, 2021. —The Editors
Watch This Recipe
Tuna Avocado Toast
small ripe avocado, halved, pitted, and peeled
(5-ounce/140-gram) can oil-packed tuna, drained
freshly squeezed lemon juice, plus wedges for serving
Kosher salt and freshly ground black pepper
slices bread, toasted
In This Recipe
Add the avocado to a bowl with the tuna, lemon, and a big pinch each of salt and pepper. Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast. Finish with another squeeze of lemon and a sprinkle of salt and pepper.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.