Directions:

• In a mixing bowl or stand mixer, combine 1 cup ricotta cheese, ½ tsp salt, ¼ tsp black pepper, and 2 tsp olive oil. Whisk until well whipped and airy.

• In another mixing bowl, combine 1 avocado, the zest of 1 lemon, the juice of half of that lemon, ¼ tsp salt, and mash and stir to combine

• Drain the can of tuna very well and mix with the juice of half a lemon, 1 tbsp dijon mustard, a small pinch of salt, and ¼ tsp black pepper. Stir to combine. Slice the green onion and the 1 or 2 radish into thin slices.

• Slice your bread into either 4 large pieces or 6 smaller pieces and toast to your desired crispiness.

• If you have 4 slices, cut them in half to create 8 smaller toasties

• Once well toasted top with your toppings. You are welcome to mix and match toppings, but the way we like it is the radish slices are on top of the whipped ricotta, the pickled beet/onion is topped on the tuna and the mashed avocado is topped with just green onion. Green onion is also a welcomed addition to each toasty along with a fresh crack of black pepper, the remaining ~1 tsp olive oil and a sprinkle of salt.

Disclaimer: The content provided on Guiding Meals is for informational purposes only and should not be considered as dietary advice. While we strive to offer delicious recipes and culinary inspiration, it’s important to note that we are not licensed dietitians or nutritionists. Readers are encouraged to consult with qualified healthcare professionals for personalized dietary recommendations.

Additionally, when preparing recipes featured on Guiding Meals, please ensure that all food is cooked to the recommended temperatures as outlined by food safety guidelines. Food safety is paramount, and we encourage our readers to prioritize proper cooking techniques and hygiene to prevent any potential risks.

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