Open Face Tuna Sandwich with Avocado
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.
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.