Ingredients
½ Large Shepard Avocado
180 g Tinned Tuna in Olive Oil, drained
2 tbsp Goat’s Cheese
1 Small Shallot, very finely sliced
1 tbsp Fresh Dill, finely chopped
1 tsp Lemon Zest
1 tsp Lemon Juice
½ tsp Chilli Flakes
1 tbsp Mayonnaise
Kosher Salt (or fine Sea Salt), to taste
Cracked Black Pepper, to taste
1 Large slice of Sourdough Bread
Extra Virgin Olive Oil, drizzle of
Method
1
Toast the sourdough in a hot pan with a drizzle of olive oil until deeply golden and crisp.
2
In a bowl combine the tuna, goat’s cheese, shallot, dill, lemon zest, lemon juice, mayo and chilli flakes. Season with a pinch of salt and plenty of cracked black pepper. Mix well to combine.
3
Peel the Shepard avocado and cut into 1cm cubes.
4
Spoon the tuna mixture onto the hot toast and finish by scattering the avocado cubes over the top so the creamy green pieces really shine. Finish with extra dill, chilli flake, salt flakes and a little squeeze of lemon.
Ingredients
½ Large Shepard Avocado
180 g Tinned Tuna in Olive Oil, drained
2 tbsp Goat’s Cheese
1 Small Shallot, very finely sliced
1 tbsp Fresh Dill, finely chopped
1 tsp Lemon Zest
1 tsp Lemon Juice
½ tsp Chilli Flakes
1 tbsp Mayonnaise
Kosher Salt (or fine Sea Salt), to taste
Cracked Black Pepper, to taste
1 Large slice of Sourdough Bread
Extra Virgin Olive Oil, drizzle of