Description
This tuna niçoise toast is inspired by my favorite salad. Chunky avocado, kale pesto, roasted tomatoes, and oil-packed tuna make it a perfect summer combo.
Ingredients
Units
Scale
For the slow-roasted tomatoes:
- 1 pint cherry tomatoes
- 5 garlic cloves, smashed
- 10 fresh thyme sprigs
- 1/2 cup extra-virgin olive oil
- Kosher salt
For the toasts:
- 2 large slices of sourdough bread
- 1/4 cup pesto (I love to use a kale pesto, but any homemade or store-bought pesto works great)
- 1 small or 1/2 large avocado, chopped
- 1 jar or tin of olive-oil packed tuna – use the good stuff here, it makes a huge difference
- 1/2 English cucumber, thinly sliced
- Zest of 1 lemon
- 1/4 cup basil leaves
- zest of 1 lemon
- Flaky salt and freshly ground black pepper
Instructions
Make the slow-roasted tomatoes:
- Preheat the oven to 275 degrees.
- Place tomatoes in a small shallow baking dish, and scatter the garlic and thyme around them. Season with kosher salt, then pour the olive oil over it.
- Bake for 2 hours, stirring once in awhile, until the tomatoes are breaking down and caramelized. Remove from the oven and let cool.
- Store in a mason jar in the fridge for up to a month, covered with olive oil which keeps them sealed and fresh for longer.
For the toasts:
- Toast or grill the sourdough on both sides. I like it to be a little charred.
- On each toast, spread 2 tablespoons pesto, then place a scoop of avocado chunks. Use a fork to lightly mash, but keep it chunky.
- Between each toast, divide the tuna, cucumber slices, and a few oven roasted tomatoes. Tuck a few basil leaves in, then top with lemon zest, and season with salt and pepper. Eat!
- Prep Time: 20
- Cook Time: 120