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Open Faced Tuna Sandwich with Avocado

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My favorite way to make a tuna sandwich is open-faced with a veggie-loaded tuna salad topped with avocado and sprouts. A quick and easy healthy lunch idea.

tuna salad sandwich with avocado

Open Faced Tuna Sandwich with Avocado

This is the BEST tuna sandwich, it’s so good I crave it often! It’s loaded with protein and veggies and it’s quick and easy to whip of for lunch on the go, at your desk or in your home. It’s so good I crave this often!! Keeping canned tuna on hand in the pantry is a staple for easy lunches. If you like it hot, I also love making these tuna melts.  And if you want to use canned tuna for dinner, this classic Tuna Noodle Casserole is my favorite!

Open Faced Tuna Sandwich with Avocado

My Classic Tuna Salad Recipe

I load of my tuna salad with whatever veggies I have on hand which adds texture and crunch while having an added bonus of nutrients, as well. 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 pack the rest in an air tight container in the refrigerator for up to 4 days. Easy peasy!

  • Canned Tuna: Albacore or chunk light, in water
  • Vegetables: Celery, carrots, red onion minced really fine.
  • Dressing: Mayo and a teaspoon of red wine vinegar, this really makes the flavors pop.
  • Salt and Pepper

How To Make A Tuna Sandwich

  1. Start by combining the drained tuna with the tuna salad ingredients in a medium bowl.
  2. Toast a slice of whole grain or sour dough bread.
  3. Place lettuce on top, followed by thin sliced tomatoes and then the tuna mixture.
  4. Top it with sliced avocado and sprouts.

What makes this Tuna Sandwich Healthy

  • Canned Tuna: Canned tuna is a rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids.
  • Avocados: Loaded with heart-healthy fats and antioxidants. They are a great addition to this tuna sandwich!
  • Sprouts: You can use any sprouts to top you sandwich, broccoli sprouts, alfalfa sprouts, etc. According to heart.org, sprouted seeds and greens have more vitamin C, B vitamins and antioxidants that materialize at higher concentrations. “You can eat 50 cups of broccoli or a single cup of broccoli sprouts for similar nutrition and benefit”.
  • Vegetables: Adding lettuce, tomatoes, carrots, celery and red onion helps you get your daily dose of veggies, while adding fiber and nutrients.
  • It’s dairy-free and you can easily make this gluten-free and egg free.

Variations

  • Add flavor: You can add more flavor to your tuna salad by adding diced capers, dill pickles or sweet relish.
  • Canned Tuna: If you don’t want to use water-packed tuna, you can use oil-packed tuna instead.
  • Canned Salmon: This would also be great with canned salmon.
  • No Mayo: If you hate mayo you can use Greek yogurt.
  • Chicken: If you don’t like tuna you can use chicken instead.
  • Low-Carb: If you want to omit the bread, serve the tuna salad in a scooped out red bell pepper, hollowed out cucumber, or use an iceberg lettuce wrap.
  • Herbs: If you want to add fresh herbs, parsley or chives can be added.
  • Swap red wine vinegar for a squeeze of lemon juice.

Tuna Sandwich Ingredients
healthy tuna sandwich with avocado and sprouts

More Canned Tuna Recipes You Will Love

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Open Faced Tuna Sandwich with Avocado

5 from 10 votes
3
Cals:247
Protein:18
Carbs:28
Fat:8
Tuna with minced vegetables on a toasted slice of multi-grain bread with avocado and sprouts. A quick and easy, satisfying lunch.
Course: Lunch
Cuisine: American
An open-faced tuna salad sandwich with avocado, with a forkful of canned tuna in the foreground.
Prep: 5 minutes
Cook: 2 minutes
Total: 7 minutes
Yield: 3 servings
Serving Size: 1 sandwich

Ingredients

  • 5 oz can albacore tuna, or chunk light 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 vegan mayo to make it egg-free
  • 1 tsp red wine vinegar
  • salt and pepper, to taste
  • 3 slices multi-grain bread, sour dough bread or gluten-free bread, toasted
  • 6 thin slices tomato
  • 3 romaine lettuce leaves
  • 1/2 medium haas avocado, thinly sliced
  • 1/2 oz alfalfa sprouts, or broccoli sprouts

Instructions

  • Combine tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper.
  • Place lettuce on toasted bread.
  • Top with tomato, tuna, avocado and sprouts.

Last Step:

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Nutrition

Serving: 1 sandwich, Calories: 247 kcal, Carbohydrates: 28 g, Protein: 18 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 16 mg, Sodium: 384.5 mg, Fiber: 6 g, Sugar: 3 g

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81 comments on “Open Faced Tuna Sandwich with Avocado”

  1. Avatar photo
    William Charles

    Love the red vinegar. Brightens up the tuna. Also the crunch from the celery and carrots.

  2. So good! I was skeptical that there was enough Mayo, but after putting it together I was pleasantly surprised it didn’t need any more! Will definitely be making this again!

  3. Yum ! Delicious!
    I just never thought of adding extra veggies to my tuna sandwich’s !
    I’ll never go back to a plain tuna sandwich!
    I love bulking up a sandwich with other vegetables!
    Alfalfa sprouts are now on my grocery list!
    Thank you very much Gina !

  4. Sandwich looks great – now if I could only remember to buy sprouts when I go to the grocery store life will be complete!

  5. Delicious!! I love the idea of bulking up my tuna with extra veggies (and less mayo). This is a great quick and easy lunch to feel good about eating.

  6. Nice refreshing tuna salad. I found a “slimcado” at the store with less fat, and I don’t use as much on each sandwich, maybe 1/2 ounce, and had pretty mulit color mini tomato, was pretty.
    I did add something I found that is called Oasis roasted red pepper hummus which says only 28 calories per 2 tabs, and I added a tab of that too, perks it up a bit to me. I also used a whole 2.6 ounce pack light chunk tuna for each of two sandwiches, open faced. And with light bread the whole thing was only about 191 calories even with more tuna. I think I saved a few calories with the bread type and slimcado perhaps.

  7. i loved this; I ended up using a little more light mayo than the recipe called for because it was a little dry but after that it was perfect. I made with the sandwich thins as kind of a toasted sandwich…so quick and easy and delicious for lunch! Love the idea to add carrots to the tuna salad; i’ve never done that before!

  8. I made some alterations to this:
    1 serving of Leftover mushroom ceviche with juice (excluded the red wine vinegar), 10 baby carrots, fresh cilantro, and 1 pickle spear. Normally I add pickle brine to my tuna salad to give the flavor some depth. But because I added the ceviche juice, there was plenty of liquid. Left out the avocado so I could eat another slice of bread. So delicious and now satisfied!!
    For the future, I think I’ll leave out the mayonnaise since I couldn’t taste it. 

  9. Tried this last night. It was amazing! Filling, low on points, and delicious. It’s definitely going to become one of my staples when I have avocados!

  10. Gina i LOVE all your recipes 😀 Being from Venezuela i'm so glad that you have so many with that tropical, south american flavor. BTW i know you love avocados so it will be interesting if you make avocado mayonnaise

  11. Instead of mayo or yogurt (dairy), I use a non diary product called veggenaise. It is usually made with soy and it is just delicious. It is not ff, so go lightly as you would with any mayo but it doesn't contain any animal products if one is staying away from dairy or lactose intolerant.

  12. Avatar photo
    Danielle Rose

    Oh my gosh, this is Delicious! I am eating this right now (on a low carb wrap) and I am in absolute heaven! <3

  13. This came out delicious!!! I don't usually like carrots but added them anyway – the whole combination is so good! Thanks – I had been eating tuna all wrong…

  14. Probably tastes better with mayo than greek yogurt. I just made this with greek yogurt and it was very bland tasting. I added a bit of curry powder to the tuna mixture to give it some flavor. Was ok.

  15. This was absolutely awesome. Even my kids liked it. And they hate everything. However, I did substitute sweet pea shoots for the alfalfa sprouts as they are not sold in our stores due to the bacteria danger. Also, I substituted non-fat miracle whip and used safeways's Mountain Grain bread. With these substitutions, my calorie count came down to 198 calories!

  16. There has been a recommendation to not eat sprouts- risk of bacterial contamination is too high.

  17. Really loved this! I never thought of putting carrots in tuna salad. It looksmgreat on a plate and tastes even better. Thank you.

  18. Avatar photo
    Wiga Czarnecka

    Lovely recipe! I'm going to make this today, for my birthday party. I hope the guests will like it:)

  19. Another recipe home run… this one is a definite keeper and definite "I have to make" recipe. I love what you share with us and I can't wait to see just what you'll post next…

    Thanks and Happy New Year!

  20. Hi!ma friend of mine has introduced me to your sight and I'm OBSESSED and have told everyone who will listen! I am getting married at the end of the year, so yor sight is amazing. Quick question, I'm not a big tuna fan. Could you replace with a chicken salad? Would this affect PP? Thanks!!!

    1. Steph. T. If you are not a big fan of tuna , use garbanzo beans mashed the same as you would tuna or use both garbanzo beans and add tuna to get the flavor of tuna as it has a much stronger flavor. Then make the sandwich the same as the directions call for adding all of the power up veggies for flavor and bulk. I love the two mixtures of garbanzos and tuna and mixing the two lowers the calories and fat as well. I cannot taste the difference when I mix the two and neither can my picky husband.

  21. Hi!ma friend of mine has introduced me to your sight and I'm OBSESSED and have told everyone who will listen! I am getting married at the end of the year, so yor sight is amazing. Quick question, I'm not a big tuna fan. Could you replace with a chicken salad? Would this affect PP? Thanks!!!

  22. Avatar photo
    Mikayla @Thin and Strong

    This looks so yummy! I love avocados too 🙂 I've never made tuna with diced carrots or Greek yogurt (instead of mayo) but I think I might try it. Thanks for sharing!!

  23. This is so beautiful! I'm going to feature it on my next "Wonderful Wednesday" post on Ducks 'n a Row. My readers will LOVE it!:)

  24. The boyfriend LOVES tuna but I can't eat it after I became ill years ago (bad mayo but it ruined the taste for me). Think I will make this as a chicken salad instead.

  25. It looks so delicious , I'll try this today : thanks Gina for all your recipes.

    I hope for you and all your family the Best for this New Year.
    Misty from Belgium

  26. Avatar photo
    Poochy Ponders

    If you haven't tried water chestnuts in your tuna salad it is fabulous!!! I love the crunch it gives it. I can't wait to try this!

    1. Try a little jicama chopped into small sticks!! I like them better the water chestnuts and they are not as starchy.

  27. Looks and sounds delicious. When I was a teenager, my Dad and step mother would take me to a cafe that served tuna with shredded carrots, onions and sprouts on mutligrain bread. I've been replicating myself for years on whole wheat pita. I love avocado and have never thought of pairing a veggie tuna sandwich and avocado. It was delicious. Thanks for the wonderful lunch idea.

  28. Avatar photo
    Cookin' Canuck

    This is my kind of lunch! I adore tuna (though am the only one in my house) and avocados seem like the perfect partner in crime.

  29. Avatar photo
    Katie @ Blonde Ambition

    I love adding avocado to pretty much everything! Healthy fat + fiber = happy Katie 🙂

    1. I would probably deduct 2 points if not using bread. Most "regular" breads are 2 points/slice.

  30. Avatar photo
    Diana @ Eating Made Easy

    Totally agree with you about avocados – just love em! This sandwich looks so tasty I'm adding tuna to my grocery list now!

  31. Gina, where have you been able to buy sprouts?? We can't even get them at Jimmy Johns anymore here in Columbus because of the salmonella scare!

  32. I love each and every ingredient in this sandwich. So delicious and healthy. thanks for sharing the idea of pulsing other veggies along with it 🙂

  33. No lie, I just made a tuna+rice+avocado salad before reading this. It's a great gf alternative to sandwiches. Mish-mash 1 c dry brown rice, cooked; 1/2 avocado, mashed, 1 can tuna, 2 T lemon juice, dashes of paprika, pepper, cayenne, garlic powder to taste together in a bowl. It's helping me through the flu!

  34. I LOVE LOVE LOVE avocados!!!! From guacamole to plain with a little lemon and salt I try to justify putting them in any recipe I can! LOL Can't wait to try this!