5 Ingredients or Fewer

Tuna Avocado Toast

October  4, 2021
1 Ratings
Photo by Julia Gartland Prop Stylist: Sophia Pappas Food Stylist: Lauren Lapenna
  • Prep time 5 minutes
  • makes 2 slices
Author Notes

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 from Big Little Recipes by Emma Laperruque, published by Ten Speed Press, 2021.

This recipe was featured on our cook-along podcast Play Me a Recipe. Listen as Emma toasts and tops her way through this recipe. —The Editors

What You'll Need
Watch This Recipe
Tuna Avocado Toast
  • 1 small ripe avocado, halved, pitted, and peeled
  • 1 (5-ounce/140-gram) can oil-packed tuna, drained
  • 1 tablespoon freshly squeezed lemon juice, plus wedges for serving
  • Kosher salt and freshly ground black pepper
  • 2 slices bread, toasted
  1. 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.

See what other Food52ers are saying.

  • Terry Nirider
    Terry Nirider
  • Jul
  • judy
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

3 Reviews

Jul September 12, 2022
Heard this on the pod and had to try. Verdict: amazing!! Was skeptical of amount of lemon juice, but was perfect amount, not too much. Ridiculously yummy! Thanks for a new ed to my sad lunch rotation.
Terry N. October 13, 2021
You did know what I was thinking! But I had some tuna I needed to use up so gave it a try. Why is this soooo delicious?!? Thanks for the recipe and accompanying nudge.
judy October 6, 2021
I do the same thing, but with sardines. You know, those little fish in the small rectangular cans with the pull tab? the smoked ones are amazing with avocado. And I like to add a touch of yellow mustard. So good. I started doing this when I realized that I should be eating sardines. They are good for us, far more sustainable than most other meat and fish, short of going vegan. And they have huge amounts of calcium and omegas if you eat the whole ones, which I do. Now this is a go to meal a couple of days a week to get those extra nutrients, and I thoroughly enjoy my avocado sardine and sourdough breakfast a couple days a week. Works pretty well with kippered herring, muscles, oysters, etc. any of those fish that come in those little cans.....