Open Faced Tuna Sandwich with Avocado

Tuna with minced vegetables on a toasted slice of multi-grain bread with avocado and sprouts. A quick and easy, satisfying lunch.

I grew up with avocados in my home way before they became popular here in the States, and squeeze them into my diet every chance I can. Avocados are a regular part of a South American diet, and my mom always served them along side a hearty bowl of hot soup or rice and beans.

Avocados are also good for you, loaded with heart-healthy fats and antioxidants. According to Bodybuilding.com, avocados are listed as one of the 15 Best Fat Burning Foods. I’d love to tell you I buy them for all those reasons, but quite frankly we just love them. In fact, I created an entire Pinterest Board in it’s honor!

To make the tuna salad quickly, I throw all the vegetables in my chopper and pulse a few times. If I am eating one sandwich, I keep the rest refrigerated for the next day. Easy peasy!

Just under 250 calories and for those of you on Weight Watchers, 6 points plus.


Open Faced Tuna Sandwich with Avocado
Skinnytaste.com
Servings: 3 • Serving Size: 1 sandwich • Points +: 6 pts • Smart Points: 4
Calories: 247 • Fat: 8 g • Carb: 28 g • Fiber: 6 g • Protein: 18 g • Sugar: 3 g
Sodium: 384.5 mg (without salt)

Ingredients:

  • 5 oz can albacore tuna (in water), drained
  • 1/4 cup carrots, minced
  • 1/4 cup celery, minced
  • 1 tbsp red onion, minced
  • 1 tbsp Hellman’s Light mayonnaise (or greek yogurt)
  • 1 tsp red wine vinegar
  • salt and pepper, to taste
  • 3 slices multi-grain bread, toasted
  • 6 thin slices tomato
  • 3 romaine lettuce leaves
  • 1/2 medium haas avocado, thinly sliced
  • 0.5 oz alfalfa sprouts

Directions:

Combine tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper.

Place lettuce on toasted bread. Top with tomato, tuna, avocado and alfalfa sprouts.