Open-Faced Avocado and Tuna Sandwich

Ingredients

Salad Ingredients:

• 10
  
  ounces Solid White Albacore Tuna (in water – drained)
  
• 2
  
  tablespoons Mayonnaise
  
• 1/2
  
  medium size – Cucumber (diced)
  
• 2
  
  tablespoons Red Onion (or 1 small shallot – diced)
  
• 2
  
  tablespoons Kosher Dill Pickle Relish (not sweet)
  
• 1/4
  
  teaspoon Ground Black Pepper
  
• 1/2
  
  Avocado
  
• 1/2
  
  the juice from one small Lime
  
• 
  
  Sea Salt to taste
  

Sandwich Ingredients:

• 4 – 8
  
  Slices of Toasted Bread (your choice)
  
• 1 – 2
  
  handfuls Lettuce ( I used Organic Baby Field Greens)
  
• 1/2
  
  cup Cherry Tomatoes (halved)
  

Directions

1. **Please Note** – Only add the avocado to the portion that you are going to serve immediately. Brown avocado is not real appetizing. *smile* But the rest of the salad will keep well for a day or two at most in a tightly sealed container in the fridge. And I topped the sandwich with the cherry tomatoes at the very end, more of a garnish. For an even lighter version, substitute the bread for lettuce cups. I really enjoy serving it that way as well.

2. In a large bowl, lightly stir all ingredients in well together. Plate your toasted bread slices and then layer your sandwich with the lettuce first, then a scoop of tuna salad, and lastly top with your cherry tomatoes.
3. Serve and enjoy!