My favorite way to make a tuna sandwich is an open-faced veggie-filled tuna salad topped with avocado and sprouts. Easy and healthy lunch ideas.
Open tuna sandwich with avocado
This is the best tuna sandwich. Packed with protein and veggies, it’s a quick and easy whip up for lunch on the go, at your desk, or at home. It’s so good I crave this often!! Leaving is a quick lunch staple. If you like spicy, you will love making this tuna melt too. If you like to use canned tuna for dinner, this classic tuna noodle casserole is my favorite.
My Classic Tuna Salad Recipe
I stuff my tuna salad with whatever veggies I have on hand to add texture and crunch while adding a bonus of nutrients. If you eat one sandwich, you can store the rest in an airtight container in the refrigerator for up to 4 days. easy!
- Canned tuna: Albacore or Chunk Light, Underwater
- vegetable: Finely chop celery, carrots and red onions.
- dressing: Mayonnaise and a teaspoon of red wine vinegar add flavor.
- salt and pepper
How to make tuna sandwich
- Combine the drained tuna and tuna salad ingredients in a medium bowl.
- Toast a slice of whole-wheat or sourdough bread.
- Add lettuce, sliced tomato and tuna mix on top.
- Top with sliced avocado and sprouts.
Why this tuna sandwich is healthy
- Canned tuna: Canned tuna is rich in protein and contains many vitamins and minerals such as vitamin B complex, vitamins A and D, iron, selenium and phosphorus. Tuna also contains healthy omega-3 essential fatty acids. increase.
- avocado: Full of heart-healthy fats and antioxidants. Excellent compatibility with tuna sandwich!
- Sprout: Any sprout can be used for toppings such as sandwiches, broccoli sprouts, and alfalfa sprouts. heart.org“Eating 50 cups of broccoli or 1 cup of broccoli sprouts will provide you with higher levels of vitamin C, B vitamins, and antioxidants in sprouted seeds and vegetables.” You get similar nutrition and benefits.
- vegetable: Adding lettuce, tomatoes, carrots, celery, and red onions will help your daily vegetable intake while adding fiber and nutrients.
- Dairy-free, gluten-free and egg-free can be easily made.
- Add Flavor: You can add flavor to your tuna salad by adding diced capers, pickled dill, or sweet relish.
- Canned tuna: If you don’t want to use tuna in water, you can substitute tuna in oil.
- Canned salmon: The compatibility with canned salmon is also excellent.
- No Mayo: If you don’t like 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 with scooped red bell peppers, hollowed out cucumbers, or iceberg lettuce wraps.
- Herbs: If you want to add fresh herbs, you can add parsley or chives.
- swap Red wine vinegar squeezed lemon juice.
More Canned Tuna Recipes You’ll Love
yield: 3 serving
Serving size: 1 sandwich
- Five ounce can albacore tuna, Or put a chunk light in water and let it drain
- 1/4 cup carrot, chopped
- 1/4 cup celery, chopped
- 1 tablespoon red onion, chopped
- 1 tablespoon hermann’s light mayonnaise, Or vegan mayonnaise without eggs
- 1 teaspoon red wine vinegar
- salt and pepper, taste
- 3 slice millet bread, toasted sourdough bread or gluten-free bread
- 6 sliced tomato
- 3 romaine lettuce leaves
- 1/2 Moderate hearth avocado, sliced
- 1/2 Oz alfalfa sprouts, or broccoli sprouts
Mix tuna with chopped carrot, celery, red onion, mayonnaise, vinegar, salt and pepper.
Place lettuce on toasted bread.
Topped with tomato, tuna, avocado and bean sprouts.
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Serving: 1 sandwich, calorie: 247 kcal, carbohydrates: 28 g, protein: 18 g, obesity: 8 g, saturated fat: 1 g, cholesterol: 16 mg, sodium: 384.5 mg, fiber: 6 g, sugar: 3 g