Tuna & Avo Sammies
Take:
- 5-ounce can of tuna, good quality
- 1 packet olive oil
- 1 ripe avocado
- sea salt and black pepper
- 4 slices rustic bread (or tortillas if you must)
- 2 new sandwich or snack-size bags
Directions:
Drain the tuna, flake/chunk it into a bag or bowl, add enough oil for it to stick together, and season with salt and pepper. Spread a bit more oil on the bread slices.
Meanwhile, split the avocado carefully, pop out the pit (with your spoon, not the stupid way every freakin’ celebrity chef shows it, with a huge knife. Do that and you risk stabbing yourself!!), run the spoon along the inside, and pop out the flesh. Drop into a clean bag or bowl and mash up.
Spread half the avocado on the bread slices, top with tuna, and then drop on the remaining avocado. Sprinkle on a bit more pepper and a drizzle of oil if desired.
Serves 2.
Note:
To carry an avocado, wrap it in paper towels and tuck it into your cooking pot or mug. Take a mostly hard one, and it’ll ripen within a day.
Make sure your can of tuna has a pop top. For taste, texture, and calories, it is best packed in olive oil.