Makes 2 sandwiches
4 slices of rustic multigrain bread
2 cucumbers
2 ripe avocados
Mixed greens
Tuna salad -
2 large (340 grams/12 ounce) cans of tuna
115 grams (½ cup) mayonnaise made with avocado oil
2 tablespoons sour cream
2 teaspoons Dijon mustard
½ of a white onion, diced
1 teaspoon garlic powder
2 tablespoons fresh dill, chopped
Zest from 1 lemon
Juice from ½ lemon
Salt/pepper to taste
Peel cucumbers, remove ends, and cut lengthwise into long, thin strips. Place cucumber strips on a paper towel and sprinkle with some sea salt (this draws out the moisture).
Prepare the tuna salad - open and drain tuna cans, and add to a large bowl. Add the rest of the ingredients, and mix well.
To finish, grab a slice of rustic bread. Add mixed greens, and then spoon tuna salad on top. Add cucumber slices on top of the tuna, and then lay slices of avocado on top of the cucumber. Top with the other piece of bread and cut in half. Repeat for the other sandwich.
