Tuna and avocado sandwich

Ingredients for 4 servings:

• 8 slices of sandwich toast, possibly whole-grain toast
• 4 leaves of iceberg lettuce
• 1 avocado(s), ripe
• 0.3 onions or shallots
• 1 can of tuna in its own juice or in oil
• 1 lemon(s)
• salt and pepper
• ½ clove(s) garlic, crushed, if desired
• 1 ½ tbsp mayonnaise, if desired
• possibly eggs, hard boiled

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

quick, fresh summer snack, suitable for picnics

Wash the required amount of iceberg lettuce and pat dry or dry. Cut the avocado in half lengthwise, open it, and remove the pit (careful, it’s slippery!). Scoop out the flesh with a spoon, cut it into small pieces, and place it in a tall bowl. Dice the onion into small pieces and drain the tuna, then chop it up and add both to the avocado. Stir vigorously. Cut the required amount of lemon in one piece, remove the seeds, and squeeze the juice over the mixture. If you have an immersion blender, you can gently blend the mixture until creamy. However, it tastes very good coarsely too. Season with salt and pepper. For a heartier dish, use tuna in oil (drained), add mayonnaise and garlic, and stir well. I recommend toasting the bread, but if you don’t like it, you can skip it. It’s a matter of taste. If the toast is to be eaten immediately, top 4 slices of bread with iceberg lettuce, torn into small pieces if desired. Spread the mixture evenly over the lettuce with a spoon. Then place the remaining slices of toast on top as a lid. If the sandwiches are to be taken to the table, let them cool briefly, storing them upright (like a house of cards) to prevent moisture. Then top as directed. Tip: Many people also like to add hard-boiled eggs to the mix.