Ingredients

• One Medium Avocado
• One Tin Of Tuna In Spring Water
• Baby Plum Tomatoes, Sliced
• Salt, Garlic Granules, Red Chilli Flakes All To Taste
• Two Slices Of Bread

Method

1. Place the edible bit of the avocado sliced in a bowl
2. Drain the tuna and add to the bowl
3. Add in the tomatoes and give a brief initial mix to help break down the avocado a little
4. Add salt, garlic granules and red chilli flakes and mix again
5. Do some toast
6. Spread the mixture on the toast

Eating And Storage Tips

Avocado is notorious for going brown if left too long and with the other mildly wet ingredients here I imagine this would be no different but if you make it up and immediately seal it in a container it should be okay until later in the day. I have managed to make half an avocado last this way for 24 hours but if your avocado is already on the older side you’re taking a risk for how it appears (it wont be bad, it will just be less vibrant).

I add some pretty basic seasonings here but you could go to town and instead of garlic granules make some garlic butter for the toast or rub a fresh clove across the toast in a similar way to you might with bruschetta.

Want to make this into more of a meal, perhaps as a dinner instead of a brunch or lunch, then you could add a little cheese in here as well and have it with a leafy side salad. You could even turn the toast into croutons and mix all these things with the leafy salad for a big bowl of goodness.