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.
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
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 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.