Egg Avocado Tuna Sandwich
A quick and satisfying tuna sandwich layered with avocado, tomato, egg, and crisp romaine.
Equipment
- Bowl
- Fork
- Knife
- Cutting Board
- Spoon
Ingredients
- 4 slices bread
- 2 5 oz each canned light tuna drained
- 1 garlic clove minced
- 1/4 small onion finely chopped
- 1/3 cup mayonnaise
- salt to taste
- black pepper to taste
- 1/2 avocado sliced
- 1 tomato sliced
- 1–2 boiled eggs sliced
- romaine lettuce a few leaves
Instructions
- Place the drained tuna in a medium bowl and flake with a fork.
- Add the minced garlic, finely chopped onion, and mayonnaise to the tuna; season lightly with salt and pepper and stir until combined.
- Toast or prepare 4 slices of bread as desired and lay romaine leaves on two of the slices.
- Spoon the tuna mixture over the romaine, then layer avocado slices, tomato slices, and sliced boiled eggs on top.
- Top with the remaining bread slices, cut the sandwiches in half if desired, and serve immediately.
Notes
- Drain tuna well to avoid a watery filling.
- Slice eggs and avocado just before assembling to prevent browning.
- Adjust mayonnaise to reach your preferred creaminess.