Tuna & Egg Avocado Toast

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Tuna & Egg Avocado Toast

Prep: 15 minutes
Cook: 8 minutes • Serves: 4

2 large eggs
1 large avocado, peeled, pitted and chopped
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
4 slices rye bread
1 can (5 ounces) light tuna in water, drained
1/2 cup watercress
2 tablespoons thinly sliced radishes
2 tablespoons thinly sliced red onion
1 tablespoon coarsely chopped fresh dill

1.Heat medium covered saucepot of water to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 8 minutes. With slotted spoon, transfer eggs to bowl of ice water; cool 1 minute or until cool enough to handle. Peel eggs; cut lengthwise into quarters.

2.In small bowl, mash avocado, lime juice and salt with a fork.

3.Toast bread; top with avocado mixture, tuna, watercress, radishes, onion, dill and eggs. Makes 4 toasts.

Approximate nutritional values per serving (1 toast):
247 Calories, 12g Fat (3g Saturated), 106mg Cholesterol, 557mg Sodium,
23g Carbohydrates, 6g Fiber, 4g Sugars, 1g Added Sugars, 15g Protein

Dietitian’s Dish Tip(s):
> When purchasing canned tuna, look for sustainable options such as pole-caught or line-caught tuna to support responsible fishing practices and minimize environmental impact.