My passion for niçoise salads and love for toasted bread have finally merged in a delightful creation: Tuna and Avocado Toast. This summer dish is a must-try.

Crispy bread layered with kale pesto, mashed avocado, crunchy cucumber, savory oven-roasted tomatoes, oil-packed tuna, and fresh basil.

Absolutely mouthwatering.

tuna nicoise toast

This incredible toast was inspired by my favorite dish at a local café in Austin, which I greatly missed during quarantine. I can't wait for them to reopen! The original toast was so good, I had to have it every Sunday. When it was taken off the menu, I decided to recreate it at home, and I think my version might just outshine the original.

To start, let's make the oven-roasted tomatoes. Toss cherry tomatoes with garlic, thyme (or rosemary or basil), salt, and a generous amount of olive oil. Roast them slowly until they caramelize and become sweet. I'd never made these before, but they quickly became a staple in my kitchen. I adapted the recipe from a well-known cookbook, and I store the extras in a mason jar for a month. These tomatoes are versatile and can be used in various dishes like pizza or sandwiches.

tuna nicoise toasttuna nicoise toast zoomed

Good crusty bread is essential for this recipe. If it's a bit stale, that's even better for soaking up the olive oil and tomato juices. The combination of these ingredients feels luxurious, while still being healthy and fresh.

The vibrant green of the kale pesto adds a pop of color and is a fantastic way to use up leftover kale. I sometimes use store-bought basil pesto when I want to save time, and it works just fine. Now, let's talk about TUNA. High-quality oil-packed tuna is a game changer compared to the typical canned variety. It's a rich delicacy that transports me to a sunny terrace in the south of France. If you've only tried the lower-calorie options, please treat yourself to the good stuff—you won't regret it!

This Tuna and Avocado Toast is my go-to summer meal, and I've been enjoying it weekly. Give it a try and let me know how it turns out! Tag me on Instagram with your creations. Scroll down for the recipe...

Description

This tuna niçoise toast draws inspiration from a beloved salad. With creamy avocado, kale pesto, roasted tomatoes, and premium tuna, it's an ideal summer dish.

Ingredients

For the slow-roasted tomatoes:

  • 1 pint cherry tomatoes
  • 5 garlic cloves, smashed
  • 10 fresh thyme sprigs
  • 1/2 cup extra-virgin olive oil
  • Kosher salt

For the toasts:

  • 2 large slices of sourdough bread
  • 1/4 cup pesto (homemade or store-bought)
  • 1 small or 1/2 large avocado, chopped
  • 1 jar or tin of olive-oil packed tuna – choose quality
  • 1/2 English cucumber, thinly sliced
  • Zest of 1 lemon
  • 1/4 cup basil leaves
  • Flaky salt and freshly ground black pepper

Instructions

Prepare the slow-roasted tomatoes:

  1. Preheat the oven to 275°F.
  2. In a shallow baking dish, combine tomatoes, garlic, and thyme. Season with salt and drizzle with olive oil.
  3. Bake for 2 hours, stirring occasionally, until the tomatoes are soft and caramelized. Allow to cool.
  4. Store in a mason jar in the fridge, submerged in olive oil for freshness.

For the toasts:

  1. Toast or grill the sourdough until slightly charred.
  2. Spread 2 tablespoons of pesto on each slice, then add avocado chunks. Lightly mash, keeping some texture.
  3. Layer tuna, cucumber slices, and roasted tomatoes on each toast. Add basil leaves, lemon zest, and season with salt and pepper. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes