TOPLESS ITALIAN: Summer Avocado-Tun(a) Sandwich
Time: 20-30 minutes
Difficulty: easy(modifications by me)
Every culture seems to have their own version of ‘going topless’ when it comes to sandwiches. This holds true for the Italian brushcetta. Taking inspiration from the summer season, our topless version starts with an Italian foundation of toasted country bread, olive oil with a touch of garlic and finishes up piled high like it’s hearty northern counterpart with two summer fresh ingredients of avocado and tuna (Danes call it ‘tun’).
4 thick slices artisan country bread
1 garlic clove, sliced in half
olive oil, extra virgin
1/2 butter leaf lettuce
1 can albacore tuna (tun) in water
1/2 lemon + zest
3 tbsp mayonnaise
freshly ground pepper
1/2 red onion, sliced
1 cup grape tomatoes, sliced in half
1 avocado, cut into small cubes
1: Mix tuna with mayonnaise, lemon juice, salt and plenty of pepper.
Stir well together, allow to stand in the refrigerator for up to half an hour.
2: Toast the four bread slices over a grill (use a toaster – if it can accommodate thick slices). Rub in one side with garlic. Place on serving plates and splash with a little olive oil (if you have a high quality olive oil you use for dipping bread…use that one).
3: Add salad leaves, avocado sliced into rough pieces along with tomato halves.
Sprinkle a little salt, pepper and some drops of lemon juice.
4: Spread tuna mixture on four slices.
Top with salt, pepper, olive oil and thin slices of red onion. Finish off with a little of the lemon zest and some watercress (if you have any).
It’s okay to have it pile up and fall off to the sides.
This bad boy requires good hand to mouth coordination with a knife and fork…but, all the work will be well worth the effort.
It may sound like a lot of ingredients and work for just a tuna sandwich…but, once you taste everything together you won’t ever doubt going topless again.
Bon Apetit / Buon Appetito!