This post is sponsored by Chicken of the Sea.
True to form, I was spectacularly late to jump on the avocado toast bandwagon. Maybe it’s because I already had so many toast toppers that I loved. I didn’t need avocado when I had butter, peanut butter, almond butter, and jams galore. But then I tried avocado toast—really, really good avocado toast—on a recent trip to Grand Rapids.
It was an order of charred farm bread smeared with creamy mashed avocado, topped with thinly sliced radish, crumbled goat cheese, fresh basil, chili oil, and a hard boiled egg. My tune changed real fast. I liked that, in addition to the healthy fat provided by the avocado and the fiber from the whole grain bread, this version of avocado toast had protein, too, for even better staying power.
That’s exactly what I was after with this recipe—fat + fiber + protein. Here, my protein of choice is canned tuna. I love tuna because it’s delicious, and it’s also high in protein and has heart healthy omega-3s.
My avocado toast is simple: 2 slices of toasted whole grain bread topped with half of an avocado, flaked tuna fish, sliced tomato, and a generous sprinkling of sea salt and cracked black pepper. The combo is healthy, delicious, and filling.
And it couldn’t be easier, either. You can make it in 5 minutes! Chicken of the Sea’s EZ-Open cans of solid white albacore tuna are so great when it comes to convenience and portability, which is exactly what we all want at lunchtime. Just lift the tab and peel back the top—no can opener necessary! If you bring your lunch to work, this tuna avocado toast can be a new staple. Pack up some toast and put them in your lunch bag with an avocado, a Roma tomato, and a small container of salt and pepper (essential!). All you’ll need is a knife!