ACTIVE TIME 20 MINUTES | TOTAL TIME 20 MINUTES | SERVES 4
✓ Quick Cooking ✓ Make Ahead ✓ Dairy-Free
2 6.7-oz. jars tuna fillets in olive oil
2 stalks celery, thinly sliced (about 1 cup)
1 shallot, thinly sliced (about 1/2 cup)
1/4 cup chopped mixed fresh tender herbs (such as dill and flat-leaf parsley), plus more for topping
1/4 cup mayonnaise
8 cornichons, finely chopped (about 1/4 cup), plus 4 tsp. brine
2 Tbsp. drained nonpareil capers, chopped
1/4 tsp. kosher salt, divided
4 1/2-in.-thick slices crusty rye or sourdough bread
2 medium avocados, thinly sliced
PREHEAT broiler with an oven rack about 6 inches from heat. Drain tuna, reserving 2 tablespoons oil. Using a fork, gently flake tuna into large pieces in a medium bowl.
ADD celery, shallot, herbs, mayonnaise, cornichons with brine, capers, reserved tuna oil, and 1/8 teaspoon salt to tuna. Gently stir until combined.
ARRANGE bread slices in a single layer on a baking sheet. Broil until golden and toasted on top, about 2 minutes. Flip slices over and broil until toasted on other side, 1 to 2 minutes.
TOP toasted bread with sliced avocado and sprinkle with remaining 1/8 teaspoon salt. Spoon tuna mixture over toasts. Top with herbs.
PER SERVING: 528 Calories, 37g Fat (6g Saturated), 16mg Cholesterol, 10g Fiber, 22g Protein, 29g Carbs, 872mg Sodium, 0g Added Sugar