Step 1

Line up all your ingredients, sliced and measured, so you’re ready to go once the matzah softens. Things happen fast!

Step 2

To soften matzah: Hold matzah sheet under running water for 40 seconds, ensuring all sides get thoroughly wet. Place on a paper towel to drain and soften.

Step 3

Let it sit for ~5 minutes; you want the matzah to be soft enough to bend without breaking. If it’s not bendable, place underwater for another quick splash and let it sit again for a few more minutes.

Step 4

Mist a medium skillet with nonstick oil spray and warm over medium heat.

Step 5

Cut the matzah sheet into four quadrants. Place the tuna on one square, the tomato slice on another, the cheese on a separate square, and the avocado and onion together on the last.

Step 6

Very carefully fold the tuna square up and over the tomato square. Then fold it over the cheese square, and lastly, fold the layers over the sliced onion/avocado quadrant. You’ll be left with one small thick square.

Step 7

Dip both sides of the square into the beaten egg, submerging to allow as much egg as possible to soak into the top and bottom matzah pieces.

Step 8

Place on the heated pan and cook each side for ~2 minutes, using a wide spatula to flip when the first side is done cooking.

Step 9

Transfer to plate and dig in!