Creamy avocado and punchy chipotle tuna pile onto toasted bread for a meal that feels like dinner. This canned tuna comes ready-seasoned, so you just need bread and ripe avocado to make something that tastes both quick and considered.

Serves 2. 15 minutes, 10 at the stove.

About 300 calories a serving, 20 g protein, 35 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 thick slices of bread until golden and crisp at the edges, which takes about 4 minutes.4 min
2. While the bread toasts, halve the avocado lengthwise, pit it, and scoop the flesh into a small bowl; mash it with 1 minced garlic clove, a pinch of salt, and pepper until chunky.
3. Drain the can of chipotle tuna into a small bowl and gently flake it with a fork; taste it and season with a little more salt and pepper if needed.
4. Spread the warm toast with the mashed avocado, dividing it evenly, then top each slice with the chipotle tuna.

Note Swap the avocado for a ripe tomato sliced thin if that is what you have. Leftovers keep refrigerated for one day. Serve with a wedge of lime and hot sauce on the side, or a simple green salad dressed with lime juice and salt.