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Don’t toss all that excess oil—it contains a lot of the vitamin D and omega-3 fatty acids from the fish. We use this nutrient-dense oil rather than mayo to dress the salad, then pile it on a smear of avocados, which are packed with monounsaturated fats that encourage blood flow and boost brain activity. We love this combination on whole-grain toast but you can also toss it over pasta, greens, or grains.

Sidney Fry, MS, RD
This Story Originally Appeared On cookinglight.com

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Credit: Iain Bagwell

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 toast)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain tuna, reserving 2 tablespoons oil. Combine tuna, reserved oil, celery, 3 tablespoons basil, and next 5 ingredients (through black pepper) in a medium bowl; toss to coat. Fold in eggs. Top each bread slice with about 3 tablespoons avocado, 2 tablespoons arugula, and 3/4 cup tuna mixture. Garnish toasts with remaining 1 tablespoon basil.

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Nutrition Facts

333 calories; fat 19.3g; saturated fat 3.3g; mono fat 10.7g; poly fat 3.8g; protein 23g; carbohydrates 17g; fiber 4g; cholesterol 111mg; iron 2mg; sodium 586mg; calcium 59mg; sugars 3g; added sugar 1g.
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