Open Faced Tuna Sandwich with Avocado Recipe
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.
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!
Just under 250 calories and for those of you on Weight Watchers, 6 points plus.
Open Faced Tuna Sandwich with Avocado
Servings: 3 • Serving Size: 1 sandwich • Points +: 6 pts • Smart Points: 4
Calories: 247 • Fat: 8 g • Carb: 28 g • Fiber: 6 g • Protein: 18 g • Sugar: 3 g
Sodium: 384.5 mg (without salt)
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
Combine tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper.
Place lettuce on toasted bread. Top with tomato, tuna, avocado and alfalfa sprouts.
Keywords: Open Faced Tuna Sandwich with Avocado