Avocado Bruschetta with Corn and Tuna

1 ripe avocado, diced

1/2 cup cooked corn kernels (fresh or canned, drained)

1/2 cup canned tuna, drained and flaked

1/4 cup cherry tomatoes, diced

1 tablespoon red onion, finely chopped

1 tablespoon fresh cilantro or parsley, chopped

1 tablespoon olive oil

1 teaspoon honey (for the sweet twist)

Juice of 1/2 lime

Salt and freshly ground black pepper, to taste

For the Bruschetta:

1 baguette or ciabatta, sliced into 1/2-inch thick pieces

2 tablespoons olive oil (for brushing)

Directions:

Prepare the Topping:

In a medium mixing bowl, gently combine the diced avocado, corn, tuna, cherry tomatoes, red onion, and cilantro or parsley.

Drizzle with olive oil, honey, and lime juice. Toss gently to combine. Season with salt and pepper to taste. Set aside.

Prepare the Bread:

Preheat a grill pan or oven to medium heat. Brush both sides of the bread slices with olive oil.

Grill or toast the bread for 1–2 minutes per side, until golden and slightly crisp.

Assemble the Bruschetta:

Spoon the avocado, corn, and tuna mixture generously onto each toasted bread slice.

Serve:

Arrange the bruschetta on a serving platter and garnish with extra cilantro or a drizzle of olive oil if desired. Serve immediately for the best flavor and texture.

Notes:

Use ripe avocados: For the best creamy texture and flavor.
– Fresh corn is best: Use fresh corn kernels for the sweetest flavor.
Canned tuna works too: Look for low-mercury, sustainable tuna options.
Customize with herbs: Add chopped fresh herbs like parsley, basil, or cilantro for extra flavor.
Make it a meal: Serve with a side salad or soup for a satisfying and filling meal.

Pro Tips:

Calories: 320

Protein: 30g

Fat: 18g

Saturated Fat: 3.5g

Carbohydrates: 25g

Fiber: 7g

Sugar: 5g

Sodium: 250mg

Cholesterol: 20mg