Lemon & Pepper Curry Tuna Avocado Toast

Time to Table15 min

A perfect snack! An interesting lunch that’s super simple to make!

This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!


½ cup Red seedless grapes
1 tsp Canola oil
1/8 tsp Salt, to taste
½ tsp Pepper, to taste
1 can (85 g) Clover Leaf® Flaked Light Tuna - Lemon Pepper
2 tbsp Red onion, diced small
2 tbsp Celery, diced small
1 Whole avocado
1.5 tbsp Curry powder
1/8 tsp Salt, to taste
¼ tsp Pepper
2 slices Sourdough, toasted
½ cup Roasted grapes
Lemon & Pepper Curry Tuna Avocado mixture
1 Red radish, sliced
1 Fried curry leaf
1/3 cup Celery leaves
¼ cup Pea shoots


For the Roasted Grapes:

  1. Preheat the oven to 425F degrees.
  2. Place grapes on a tray lined with parchment and season with canola oil, salt, and pepper.
  3. Roast grapes until just tender and skins have begun to pop.

For the Lemon & Pepper Tuna Avocado:

  1. Slice the avocado in half and remove the pit. Using a spoon, scoop out the meat of the avocado and place in a bowl, mash well with a fork.
  2. Add Clover Leaf Flaked Light Tuna – Lemon & Pepper, red onion, and celery.
  3. Season with salt and pepper and curry powder.

For the Sourdough Toasts:

  1. Drizzle olive oil onto the sourdough and season with salt.
  2. Toast in a pan with butter until both sides have some golden color.

For Serving:

  1. Add the lemon and pepper tuna avocado mixture on top of the sourdough.
  2.  Garnish with fried curry leaves, roasted grapes, celery leaves and pea shoots.

This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!


per serving
% Daily
Fat20 g27%
Saturated Fats3 g
Trans Fat0.1 g
Saturated + Trans16%
Carbohydrate41 g
Fibre11 g39%
Sugars10 g10%
Protein16 g
Cholesterol15 mg
Sodium690 mg30%
Potassium700 mg15%
Calcium75 mg6%
Iron3.5 mg19%

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