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Open Faced Tuna Sandwich with Avocado
5
from
11
votes
Tuna with minced vegetables on a toasted slice of multi-grain bread with avocado and sprouts. A quick and easy, satisfying lunch.
Prep Time:
5
minutes
mins
Cook Time:
2
minutes
mins
Total Time:
7
minutes
mins
Yield:
3
servings
Course:
Lunch
Cuisine:
American
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.
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
- WW Points:
3