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.

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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!

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

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

More Canned Tuna Recipes You Will Love

Prep: 5 mins

Cook: 2 mins

Total: 7 mins

Yield: 3 servings

Serving Size: 1 sandwich

▢ 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

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.

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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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