Whenever I purchase my favourite ciabatta from Pure Bread (http://www.purebread.ca/) at the Vancouver Farmer’s Market, I’ll be more inclined to make sandwiches for weekend or weekday lunches. This is a light and easy recipe, loosely based on Michael Smith’s from Chef at Home; you can always personalize it with your own flavours (and I did); Enjoy!
Fresh ciabatta bread (from your local bakery/market), 1 canned tuna (drained), 1 avocado (pitted and peeled), 2 Tablespoons extra virgin olive oil, 2 Tablespoons fresh lemon juice, 1/2 teaspoon grated lemon peel, 1 green scallion (sliced), handful of chopped italian flat leaf parsley (optional), kosher salt and fresh ground black pepper (or red chilli pepper flakes) to taste.
– Sliced Ciabatta in middle, lightly brush bread on one side with olive oil (optional), toast both sides on pan over medium heat
– Whisk olive oil, lemon juice, lemon peel, salt and pepper to make vinaigrette; set aside
– Chop avocado, mix with tuna, scallion and parsley, toss well in vinaigrette; salt and pepper season to taste. Serve on toasted ciabatta as open faced sandwich.