Tuna Guacamole Sandwich with Bacon

Ingredients

• 2 cans (198 g each; 7 oz each), drained very wellsolid white Albacore tuna
• 240 ml (1 cup)your favourite guacamole
• 30 ml (2 tablespoons)plain Greek yoghurt
• 30 ml (2 tablespoons)red onion, minced
• 15 ml (1 tablespoon)sweet pickle relish
• 5 ml (1 teaspoon)ground cumin
• 0.6 ml (1/8 teaspoon)black pepper
• 2 pinchescayenne pepper
• Zest and juice from half a limelime
• To tastekosher salt
• 4, split in half, then toasted and butteredEnglish muffins
• 4 slicestomato
• 4 slices, cookedbacon
• Optional garnishcilantro leaves

Instructions

1. 1

   Mix the filling

   Put the tuna in a medium bowl and break it up lightly with a fork. Add the guacamole, yoghurt, red onion, relish, cumin, black pepper, cayenne, lime zest and juice, and salt. Mix until combined, then taste and adjust the seasoning as you like.

2. 2

   Build the sandwiches

   Place a tomato slice on the bottom half of each prepared English muffin. Spoon the tuna and guacamole mixture over the tomato, then add bacon and a few cilantro leaves. Finish with the muffin tops.

3. 3

   Serve straight away

   Serve while the English muffins and bacon are still hot.

What is a tuna guacamole sandwich?

It is a tuna sandwich with a creamy avocado-based twist, layered here with tomato and bacon on a toasted English muffin. Tuna sandwiches are a familiar American lunch staple; this version combines that easy filling with guacamole and a savoury, crisp topping.

The yoghurt and lime bring tang and freshness, while cumin and a little cayenne add warmth. Toasted muffins give the soft filling a sturdy, crisp-edged base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 432 calories, 26g protein, 44g carbs, 17g fat.

The English muffins provide most of the carbohydrates, while the tuna contributes much of the protein. Guacamole and butter add fat, with bacon contributing both fat and protein. Pair a sandwich with salad or raw vegetables for a more balanced plate.

Choosing the ingredients

Tuna: Drain it very well so the filling stays thick rather than watery. Solid white Albacore has a substantial texture, but flake it lightly so it mixes evenly with the other ingredients.

Guacamole: Use a favourite ready-made version or one you already have prepared. Since guacamole varies in seasoning, taste the mixture before adding extra salt.

Bacon: Cook the slices before assembling, and keep them warm if you want the contrast with the toasted muffin to stand out.

Mixing a balanced filling

Gentle mixing: Fold the ingredients together rather than mashing them into a paste. A few larger pieces of tuna make the filling more substantial.

Seasoning: Lime, relish and guacamole all contribute flavour, so add the salt carefully and taste before serving. Adjust the cumin or cayenne to suit your preference.

Getting the texture right

Drainage: Press excess liquid from the tuna before it goes into the bowl. If the mixture still seems loose, mix it briefly and avoid adding more yoghurt.

Toasting: Toast the split English muffins until golden, then butter them as directed. This helps them hold the filling without becoming soggy too quickly.

Assembling in the right order

Tomato base: Put a tomato slice directly on each muffin bottom, then spread the tuna mixture over it. This keeps the filling centred and gives each sandwich a fresh, juicy layer.

Finishing layer: Add the bacon and cilantro after the tuna, then cap the sandwich with the muffin top. Assemble close to serving time so the muffin stays crisp.

Serving ideas

These sandwiches are filling on their own, especially with the tuna, guacamole and bacon together. For a simple side, serve with a green salad or crunchy vegetable sticks.

If serving them for brunch, fresh fruit makes a light accompaniment. Keep the sides simple so the lime, cumin and bacon flavours remain the focus.

Recipe notes & tips

• Drain the tuna thoroughly to keep the filling from turning watery.
• Taste the mixture before adding salt, as the guacamole and relish may already be well seasoned.
• Use a fork to break up the tuna lightly without making it too fine.
• Toast the muffins just before assembling for the best texture.
• Keep the cooked bacon warm until the sandwiches are ready to build.

Variations

• Add extra heat: Increase the cayenne a little or add a few drops of hot sauce.
• Use a different bread: Serve the filling on toasted sourdough or sandwich bread instead.
• Add leafy greens: Tuck lettuce or baby spinach into each sandwich just before serving.
• Swap the relish: Use finely chopped dill pickles for a less sweet, sharper flavour.
• Make it herbier: Add chopped cilantro to the tuna mixture as well as using leaves to garnish.

Common mistakes to avoid

• Wet tuna: Drain it very well before mixing so the filling holds together.
• Overmixing: Stir only until combined to preserve some texture in the tuna.
• Too much salt: Taste the seasoned guacamole mixture first and add salt gradually.
• Soggy muffins: Toast them and assemble the sandwiches just before serving.
• Cold bacon: Cook it before assembly and serve while it is still warm.

How to store

Store leftover tuna filling in an airtight container in the refrigerator and use within 2 days. Keep the muffins, tomato and bacon separate, then toast and assemble just before eating; reheat the bacon in a pan or microwave until hot.

Frequently asked questions