Avocado, cucumber, tuna, and Greek yogurt lemon cream mille-feuille

Ingredients

4 servings

• 270 g skipjack tuna in water
• 300 g Greek-style natural yogurt
• 4 crispbreads (Wasa type)
• 2 avocados
• 1/2 cucumber
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt and pepper
• Espelette pepper

Steps

1. 1

   Open the avocados, remove the pit, and scoop out the flesh, trying to keep it intact. Slice the avocado into thin strips.

2. 2

   Drain the tuna and flake it with a fork. Wash the cucumber and peel it. Cut the cucumber into thin slices.

3. 3

   In a bowl, mix the Greek yogurt with 2 tablespoons of lemon juice and 2 tablespoons of olive oil. Season with salt and pepper.

4. 4

   To assemble: Place one rusk on each plate, then top with avocado, a little Greek yogurt, tuna, more Greek yogurt, and the cucumber slices. Sprinkle a pinch of Espelette pepper on top before serving.