Play Me a Recipe: Emma Laperruque Makes Tuna Avocado Toast
Hey, Burnt Toast fans: Every Sunday, we'll be sharing an episode from our cook-along podcast, Play Me a Recipe. This week: Food52's food editor and author of the Big Little Recipes column, Emma Laperruque shares this simple staple that packs a whole lot of flavor in just a few ingredients.
Burnt Toast · Emma Laperruque
Audio is streamed directly from the publisher (2.gum.fm) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.
Serves One
- 2 slices of bread
- 1 small, ripe avocado
- 1 (5oz) can oil-packed tuna
- 1tbsp fresh squeezed lemon juice
- Kosher salt
- Fresh ground pepper
- Toast 2 slices of bread however you want (toaster, broiler, pan).
- Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.
- Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
- Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)