Drain two 3-ounce tins of tuna in olive oil and add to a large bowl, then add in a generous ¼ cup of mayonnaise, 1 teaspoon of dijon mustard, 2 tablespoons of finely diced onions, shred in 1 large clove of garlic, 1 tomato roughly diced, 2 hard-boiled eggs roughly diced and 8 pimento stuffed green Spanish olives cut in half, season with sea salt & black pepper and gently mix together until well combined
Thinly slice one avocado and reserve a couple leaves of romaine lettuce
Lightly brush 4 pieces of sandwich bread with some extra virgin olive oil and toast on a grilling pan until just lightly toasted
Evenly divide the tuna salad over 2 toasted breads, divide the sliced avocado on top of the tuna salad and add a couple leafs of romaine lettuce, place the other toasted breads over the lettuce and serve at once, enjoy!