Check out this avocado tuna sandwich! It features, creamy avocado, pickled red onions, bright green Savoy cabbage and canned tuna in a delicious bun with a crispy crust. It makes a wonderful mid-week lunch or dinner.
What a sandwich?! It’s a whole meal! One day I came from work and I fancied a sandwich. This doesn’t happen very often, almost never. Wink. However, I was craving a delicious sandwich. Therefore, I bought a nice bun with a crispy crust and some cabbage. The rest of the ingredients I already had at home.
From my perspective, every sandwich should have something green, something crunchy, meat or fish and a creamy ingredient. All of this would, obviously, make it just perfect. Do you have a perfect sandwich?
As a green ingredient, I picked cabbage. Savoy cabbage in a sandwich might sound a bit unusual, but it is a great alternative to the classic salad or coleslaw. The leaves are tender, with some kind of a “bubbly” texture and with a mild flavour.
In order to bring out that vibrant green colour, I steamed them for a couple of minutes and afterwards, chilled them in ice-cold water. Sliced and tossed with some olive oil, salt and lemon juice, it makes a delicious sandwich topping.
Pickled red onion rings
Another topping, that you find in almost every sandwich or burger is onion. I love red onions. To achieve that bright purple colour, I sliced the onion into rings, placed them on a shallow plate and marinated them in some lemon juice and salt for 10-15 minutes. Pickled onions transform into a vibrant, still crunchy but with a milder flavour topping.
Instead of a patty, prosciutto or salami, I added canned tuna. Canned tuna is juicy, rich in flavour and salty. I love it. You may drain the oil from the tuna can, but I personally like it. It prevents the tuna from being too dry.
Avocado
What could I use instead of mayonnaise or cheese? Avocado is a great idea. I adore avocado; this green and creamy fruit in a shape of a tear. I like to use it in salads, with meat, in smoothies or in a dip. More than ¾ of the fruit consists of healthy fat. Eat more avocados, because they are healthy and full of vitamins, too.
This avocado tuna sandwich is a perfect idea for dinner or a late afternoon snack. In fact, it is an easy and quick recipe and great to enjoy all year long. When the cabbage season is over, take Brussels sprouts or leek.
Additionally, for some more sandwich or burger recipes check these: the sunny-side-up burger, the no-bun tandoori turkey burger, a vegetarian portobello mushroom burger, the New York pastrami sandwich or this pumpkin chicken burger.
Ingredients for an avocado tuna sandwich:
- 1 bun (any bun)
- about 80 g tuna (canned)
- 1-2 large Savoy cabbage leaves
- half a small red onion (rings)
- 1 lemon (juice)
- olive oil
- salt
- half an avocado (slices)
To begin, peel and slice the onion into rings. Place the rings into a shallow bowl, sprinkle them with salt and cover them with fresh lemon juice. Marinate for 10-15 minutes.
In the meantime, wash and steam the Savoy cabbage leaves for 2-4 minutes or until vibrant green. Afterwards, immediately transfer them into a bowl with ice-cold water. Drain them, tap with paper towels and cut them into strips. Then, toss the strips with a pinch of salt, 2 teaspoons of olive oil and 2 teaspoons of lemon juice. Put aside.
Put the tuna, together with some oil, in a small bowl and using a fork, slightly smash it, to get small chunks. As last, halve the avocado, peel it and slice it crosswise into slices. Take two slices, slightly mash them and stir them into the tuna. Sprinkle the remaining avocado slices with lemon juice.
Finally, build the avocado tuna sandwich. Halve the bun and place the bottom part onto a plate. Start by adding the Savoy cabbage strips onto the bun, followed by tuna and pickled onion rings. Then, nicely arrange the avocado slices on top and end with the top part of the bun.
Enjoy!
