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Tuna and Avocado Toast with Oven-Roasted Tomatoes and Pesto

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 2 servings
Calories 450
A flavorful and fresh open-faced sandwich combining roasted tomatoes, creamy avocado, and tuna on toasted sourdough, topped with basil and lemon zest.

Ingredients

Vegetables and Herbs

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

Bread and Spreads

  • 2 slices sourdough bread
  • 1/4 cup pesto (kale pesto or store-bought)
  • 1 small avocado, chopped
  • 1 jar or tin olive-oil packed tuna (use good quality)

Additional Toppings

  • 1/2 English cucumber thinly sliced cucumber
  • 1 zest lemon zest
  • 1/4 cup basil leaves

Seasonings

  • Flaky salt and freshly ground black pepper (to taste)

Instructions 

  • Preheat oven to 275°F (135°C).
  • Arrange tomatoes, garlic, thyme in a dish, season, and pour olive oil. Roast for 2 hours, stirring occasionally. Cool and store in fridge.
  • Toast sourdough slices until charred. Spread pesto on each, then add chopped avocado.
  • Top each toast with divided tuna, cucumber slices, roasted tomatoes, basil leaves, lemon zest, and season with salt and pepper. Serve.

Notes

Use high-quality tuna and fresh herbs for best flavor.
Calories: 450kcal
Cost: $15
Course: Breakfast, Brunch
Cuisine: American
Keyword: Avocado, Tomatoes, Tuna