Comida de la nevera
Avocado and Tuna Bruschetta
Crisp fried bread piled with a fresh mix of avocado, tuna, grated egg and cucumber, brightened with dill and cilantro and bound with a little cottage cheese. Finished with parmesan, this avocado and tuna bruschetta is a fast, protein-packed snack or light lunch full of flavour.
What you'll need.
- 1 avocado
- 1 egg, grated
- 1 cucumber
- Fresh dill, chopped
- Fresh cilantro, chopped
- 1 can of tuna, drained
- 1 tbsp cottage cheese
- Salt and pepper, to taste
- Bread
- Parmesan cheese
- Oil for frying
How to make it.
- Chop the avocado and cucumber, and grate the boiled egg.
- Combine with the tuna, dill, cilantro and cottage cheese, season with salt and pepper and mix well.
- Heat oil in a pan and fry the bread until crisp and golden.
- Spread the mixture over the bread, grate parmesan on top and serve.
My tips.
Drain the tuna well and use ripe avocado for the creamiest spread. Fry the bread just before serving so it stays crisp.
Good to know.
Can I make it ahead?
Make the mixture ahead and chill; toast the bread fresh.
Can I swap the herbs?
Parsley works well if you prefer it to cilantro.
Is it filling?
Yes, tuna, egg and avocado make it a satisfying protein-rich bite.
Prep 15 min · Cook 5 min · Total 20 min · Serves 2
Nutrition.
~360 kcal · Protein 22 g · Fat 24 g · Carbs 16 g (approximate, calculated automatically)
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About the publisher
This recipe is published by Comida de la Nevera. Our written guides are prepared from original cooking videos and include ingredient quantities, step-by-step instructions, practical tips, FAQs and approximate nutrition information. Learn more about our editorial approach on the About page, or send corrections through Contact.