Tuna Avocado Club

• 2 (6-ounce) cans water-packed tuna, drained
• 1 Kirby cucumber, seeded and finely diced (3/4 cup)
• 3 tablespoons extra-virgin olive oil, plus a drizzle
• 3 tablespoons whole-grain mustard
• 2 scallions (white and green parts), thinly sliced
• 1 1/2 tablespoons chopped fresh dill leaves
• 1 1/2 teaspoons finely grated lemon zest from 1 lemon
• Kosher salt
• Freshly ground black pepper
• 8 slices nine-grain bread
• 1 Hass avocado, halved, seeded, and sliced
• 1 1/2 cup mesclun salad, or other lettuce
• 2 large tomatoes

1. Break up the tuna in a medium bowl.
2. Stir in the cucumber, olive oil, mustard, scallions, dill, lemon zest, and season with salt and pepper.
3. Lay the bread on a work surface and spread about 1/4 of the tuna mixture on 4 of the slices.
4. Top with avocado slices and lettuce.
5. Lay the tomato slices on the 4 remaining pieces of bread; season with salt and pepper and drizzle with a bit of olive oil.
6. Close the sandwiches, pressing each one together slightly.
7. Serve.
8. Alternatively serve them open faced to use less bread.
9. Calories: 360
10. Fat: 23 grams
11. Saturated Fat: 4 grams
12. Carbohydrates: 23 grams
13. Fiber: 6 grams
14. Protein: 27 grams

water, cucumber, extravirgin olive oil, wholegrain mustard, scallions, dill, lemon zest, kosher salt, freshly ground black pepper, bread, avocado, salad, tomatoes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tuna-avocado-club-recipe.html (may not work)