Avocado Tuna Sandwiches

Dinner

Avocado Tuna Sandwiches

Chopped chickpeas, cottage cheese and Dijon make a chunky tuna salad for toast with avocado and romaine.

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Yield
4 sandwiches
Cuisine
American

Serving ideas

Assemble the sandwiches just before serving for crisp toast.

Ingredients

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  • 1 celery rib, finely chopped
  • 1/4 red onion, finely chopped
  • 15.5 oz canned chickpeas, drained, rinsed and chopped
  • 6 oz canned tuna, drained
  • 1/2 cup small-curd cottage cheese
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • red pepper flakes, a generous pinch
  • kosher salt
  • ground black pepper
  • 8 slices bread, toasted
  • 1/2 avocado, sliced
  • romaine lettuce, chopped

Before you cook

Chop the chickpeas before mixing so the filling holds together on the toast.

How to make Avocado Tuna Sandwiches

  1. Combine the celery, onion, chickpeas and tuna in a bowl. Fold in the cottage cheese, mayonnaise, mustard, vinegar and pepper flakes. Season to taste with salt and black pepper.

  2. Layer four pieces of toast with the sliced avocado, romaine and tuna salad. Close the sandwiches with the remaining toast.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Avocado Tuna Sandwiches

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Chopped chickpeas, cottage cheese and Dijon make a chunky tuna salad for toast with avocado and romaine.
Print Recipe
Servings: 4 sandwiches
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 celery rib, finely chopped
  •  
    ¼ red onion, finely chopped
  •  
    15.5 oz canned chickpeas, drained, rinsed and chopped
  •  
    6 oz canned tuna, drained
  •  
    ½ cup small-curd cottage cheese
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • red pepper flakes a generous pinch
  • kosher salt
  • ground black pepper
  •  
    8 slices bread, toasted
  •  
    ½ avocado, sliced
  •  
    romaine lettuce, chopped

Instructions
 

  1. Combine the celery, onion, chickpeas and tuna in a bowl. Fold in the cottage cheese, mayonnaise, mustard, vinegar and pepper flakes. Season to taste with salt and black pepper.
  2. Layer four pieces of toast with the sliced avocado, romaine and tuna salad. Close the sandwiches with the remaining toast.

Notes

Chop the chickpeas before mixing so the filling holds together on the toast.
Adapted from Makinze Gore, Delish.

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