avocadogarden
avocadogarden:

Open Face Tuna Sandwich with Avocado

Ingredients:
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

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 alfalfa sprouts.
 
Note:
To make the tuna salad quickly, throw all the vegetables in the chopper and pulse a few times. If eating one sandwich, keep the rest refrigerated for the next day.

avocadogarden:

Open Face Tuna Sandwich with Avocado

Ingredients:

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

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 alfalfa sprouts.

 

Note:

To make the tuna salad quickly, throw all the vegetables in the chopper and pulse a few times. If eating one sandwich, keep the rest refrigerated for the next day.