Ingredients
2
2 servings
- •3 pouches Bumble Bee® Wild Caught Albacore Tuna
- •⅓ cup plain full-fat greek yogurt
- •2 ripe avocados, pitted, and peeled, and diced
- •3 tablespoons lemon juice
- •¼ cup red onion, divided, plus 2 tablespoons
- •¼ cup small cucumber, diced
- •⅓ cup celery
- •1 lemon, zested
- •1 clove garlic, grated
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper, plus more for garnish
- •½ teaspoon red pepper flakes
- •¾ cup cherry tomato, halved, divided
- •4 large eggs
- •4 sourdough breads, cut ½-inch thick on the bias, toasted
- •⅓ cup radish, sliced
- •2 tablespoons fresh chives, minced
- •2 tablespoons fresh dill, chopped
Instructions
- In a medium bowl, mash together the Greek yogurt, avocados, and lemon juice. Add ¼ cup red onion, the cucumber, celery, lemon zest, garlic, salt, black pepper, and red pepper flakes and mix until evenly combined.
- Fold in ½ cup (100 G) of the cherry tomatoes and the Bumble Bee® Albacore Tuna.
- Fill a small pot halfway with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½–7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3–4 minutes. Once cool enough to handle, peel and halve the eggs.
- To assemble, spread the tuna-avocado mixture over the toasted sourdough bread. Garnishing each slice with 2 halves of a jammy egg, the remaining 2 tablespoons red onion, remaining ¼ cup (50 G) tomatoes, the radishes, chives, and dill. Finish with a sprinkle of black pepper.
- Serve Immediately.
- Enjoy!
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