Ingredients
8 ounces canned or jarred sustainable albacore tuna packed in oil
1/2 cup chopped celery
1/4 cup chopped fresh basil, divided
2 tablespoons minced red onion
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 hard-cooked large eggs, coarsely chopped
4 (1-oz.) slices crusty whole-grain bread, toasted
3/4 cup thinly sliced avocado
1/2 cup baby arugula
How to Make It
Drain tuna, reserving 2 tablespoons oil. Combine tuna, reserved oil, celery, 3 tablespoons basil, and next 5 ingredients (through black pepper) in a medium bowl; toss to coat. Fold in eggs. Top each bread slice with about 3 tablespoons avocado, 2 tablespoons arugula, and 3/4 cup tuna mixture. Garnish toasts with remaining 1 tablespoon basil.
CL:AG
