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.

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.

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!

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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.

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:

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

Nutrition Information

Yield: 3 servings, Serving Size: 1 sandwich

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 6
  • Calories: 247 calories
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 384.5mg
  • Carbohydrates: 28g
  • Fiber: 6g
  • Sugar: 3g
  • Protein: 18g
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