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Open Faced Tuna Sandwich with Avocado

5 from 16 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

Cook Time: 2

Total Time: 7

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

- WW Points: 3

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