Easy Tuna Avocado Salad Toasts

Chop up good quality canned tuna and set aside.

Rip off leaves from endive, stack them facing the same direction, and cut into thin slices.

Add the sliced endive to a bowl.

Chop sweet onion or vidalia onion finely and add to the bowl.

Chop chives and add to the bowl.

Chop parsley finely and add to the bowl, removing any large stems.

Cut the avocado, remove the pit, and dice it up.

Add the diced avocado to the bowl.

Squeeze the juice of one lemon half into the bowl and add the second half.

Drizzle olive oil into the bowl, then add salt and pepper generously.

Toss the mixture together gently to combine without mashing the avocado.

Cut ciabatta bread into slices about half an inch thick using a serrated knife.

Drizzle olive oil generously over the bread slices.

Place the bread on a baking sheet and broil for about three minutes on each side until golden brown, flipping halfway through.

Remove the toasted crostinis from the oven.

Pile the tuna avocado mixture high on the toasted crostinis.

Garnish with a pinch of chopped parsley for presentation.

Equipment Needed

Spice Level: