Cucumber Avocado Tuna Sandwich

Ingredients

For the Tuna Filling

• 2 cans (5 ounces each) tuna in water, drained very well
• 1 large ripe avocado, divided
• 1/3 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Sandwiches

• 8 slices whole-grain bread, lightly toasted
• 1 English cucumber, thinly sliced and patted dry
• 4 large green-leaf lettuce leaves

Substitutions

• Mayonnaise can replace Greek yogurt for a richer filling.
• Celery can replace cucumber inside the filling for more crunch.
• Sourdough can replace whole-grain bread for a chewier sandwich.

Instructions

Step 1: Drain the Tuna

Press tuna firmly in a fine-mesh strainer to remove as much water as possible.

Step 3: Fold the Filling

Add tuna and dill and fold gently, leaving some flakes intact. Dice the remaining avocado and fold it in last.

Step 4: Prepare the Bread

Lightly toast the bread and let it cool so it stays crisp without warming the filling.

Step 6: Assemble

Layer lettuce, tuna filling, and cucumber on four bread slices. Close with remaining bread.

Step 7: Slice and Serve

Cut diagonally and serve immediately with lemon wedges if desired.

How to Store Leftovers

Refrigerate tuna filling within 2 hours for up to 2 days with plastic wrap pressed on the surface. Store cucumber, lettuce, and bread separately.

Do not freeze the filling or assembled sandwiches because avocado and cucumber lose texture.

How to Reheat

This sandwich is designed to be served cold. If you want warm bread, toast the bread separately and let it cool slightly before adding the chilled tuna-avocado filling, cucumber, and lettuce.

Common Mistakes to Avoid

• Leaving water in the tuna.
• Overmashing all the avocado into a paste.
• Using wet cucumber or lettuce.
• Putting warm toast against the cold filling.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.