Tuna Corn Avocado Toast
A quick, nutritious, and protein-packed open-faced toast made with creamy avocado, sweet corn, tangy tuna salad, and toasted bread. Perfect for a fast lunch, high-protein breakfast, or a satisfying snack. The combination of buttery avocado and savory tuna is balanced by pops of sweet corn and fresh herbs.
Time Required
Prep time: 10 minutes
Cook time: 0–2 minutes (optional toasting)
Total time: 10–12 minutes
Ingredients (Serves 2)
For the Toast
2 slices of sourdough, whole-grain, or any hearty bread
1 ripe avocado
½ teaspoon lime or lemon juice (to prevent browning)
Salt & black pepper to taste
For the Tuna-Corn Mix
1 can (120–150 g) tuna (in water or oil), drained
⅓ cup sweet corn kernels (canned, frozen, or fresh)
1–2 tablespoons mayonnaise or Greek yogurt
1 teaspoon Dijon or regular mustard
1 tablespoon chopped red onion (optional)
1 tablespoon chopped cilantro or parsley
Salt & pepper, to taste
Chili flakes (optional)
A squeeze of lemon (optional)
Toppings (Optional but recommended)
Cherry tomatoes, halved
Cucumber slices
Olive oil drizzle
Microgreens
Sesame seeds
Instructions
1. Prepare the Tuna-Corn Mix
In a medium bowl, add the drained tuna and flake it with a fork.
Add corn, mayo or Greek yogurt, and mustard.
Mix in red onion and herbs (parsley/cilantro).
Season with salt, pepper, and chili flakes.
Add a small squeeze of lemon to brighten flavors.
Stir until well combined.
2. Prepare the Avocado Spread
Cut the avocado in half, remove the pit, and scoop into a small bowl.
Mash with a fork.
Add lemon/lime juice, a pinch of salt, and pepper.
3. Assemble the Toast
Toast your bread lightly or until golden and crisp.
Spread a generous layer of mashed avocado on each slice.
Spoon the tuna-corn mixture evenly over the avocado.
Add optional toppings such as tomatoes, cucumbers, olive oil drizzle, or microgreens.
Finish with a pinch of black pepper or sesame seeds.
Serve
Serve immediately while the toast is still warm and crispy. Perfect with iced tea, coffee, or sparkling water.
Tips & Variations
Make it spicy: Add sriracha, jalapeños, or chili oil.
Make it creamy: Add diced avocado directly into the tuna mix.
High-protein option: Use Greek yogurt instead of mayo.
Low-carb option: Serve over cucumber slices or lettuce leaves.
Extra crunch: Add chopped celery or bell pepper to the tuna mix.
Make it gourmet: Sprinkle with smoked paprika or drizzle with lemon-garlic aioli.
Frequently Asked Questions (Q&A)
Q1: Can I use fresh corn instead of canned corn?
Yes! Fresh, roasted, or boiled corn works great. Just make sure it’s cooked and cooled.
Q2: What type of tuna is best?
Any works, but:
Tuna in oil → richer flavor
Tuna in water → lighter, healthier
Chunk light tuna mixes easily
Solid white albacore gives larger flakes
Q3: Can I make this ahead?
You can prepare the tuna-corn mixture up to 2 days in advance.
However, mash the avocado right before serving to keep it fresh and green.
Q4: How can I store leftovers?
Tuna-corn mix → Refrigerate in an airtight container for up to 2 days.
Avocado → Store with lemon juice and plastic wrap touching the surface to slow browning.
Q5: What bread works best?
Sourdough, whole grain, rye, or multigrain bread toast best and hold toppings without getting soggy.
Q6: Can I make this dairy-free?
Yes! Use dairy-free mayo or simply skip mayo entirely and add more avocado.