RECIPE: Tuna Avocado Salad on Ciabatta


Whenever I purchase my favourite ciabatta from Pure Bread ( 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.

Ciabatta from Pure Bread!

2 thoughts on “RECIPE: Tuna Avocado Salad on Ciabatta

  1. Yum! Now this is a recipe that i think I can do.. 🙂 Maybe I’ll make it for Aithan’s lunch one day.. he loves avocado..

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