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Avocado and Tuna Tapas served in halved avocados topped with cherry tomatoes and fresh herbs on a white plate.
Reda

Avocado and Tuna Tapas

Creamy avocado meets briny tuna on crispy toast for an effortless Spanish-inspired bite that comes together in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Spanish
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 small baguette sliced into 12 rounds, about 1/2 inch thick
  • 2 tbsp extra virgin olive oil plus more for drizzling
For the Topping
  • 2 medium ripe avocados halved, pitted, and diced
  • 5 oz canned tuna in olive oil drained and flaked, preferably Spanish or Italian
  • 1 small shallot finely minced, about 2 tbsp
  • 1.5 tbsp fresh lemon juice freshly squeezed
  • 0.5 tsp flaky sea salt plus more for finishing
  • 0.25 tsp black pepper freshly ground
  • 0.25 tsp smoked paprika for finishing

Equipment

  • Small mixing bowl
  • Fork or small whisk
  • Cutting board
  • Sharp knife

Method
 

Prep
  1. Brush both sides of each baguette slice with olive oil. Toast in a dry skillet over medium heat until golden and crisp, about 2 minutes per side, or broil for 1-2 minutes watching closely. Set aside to cool slightly.
  2. In a small bowl, combine the drained tuna, minced shallot, 1 tablespoon lemon juice, and a pinch of salt. Stir gently with a fork to break up any large chunks while keeping some texture. Taste and adjust seasoning.
  3. In another bowl, gently toss the diced avocado with the remaining 1/2 tablespoon lemon juice, 1/2 teaspoon flaky salt, and the black pepper. Fold carefully to coat without mashing the cubes.
  4. Top each toasted baguette round with a spoonful of the avocado mixture, then a small mound of the tuna mixture. Press gently so it adheres. Arrange on a serving platter.
  5. Drizzle lightly with olive oil, sprinkle with smoked paprika, and finish with additional flaky salt. Serve immediately while the bread is still crisp.

Notes

Use oil-packed tuna for the best flavor and moisture - water-packed tuna will taste dry here. If your avocados are very soft, chill them briefly before dicing to help them hold their shape. These are best assembled right before serving, but you can prep the tuna mixture and toast the bread up to 2 hours ahead.