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.
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
Directions
- 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.
