Who doesn't love a tuna sandwich from time to time, it's such a classic. I've been a little under the weather so I wanted to make something, but keep it on a lighter side.

This is a lighter take on a classic tuna sandwich. Fresh flavors on crispy, toasted bread make a perfect lunch pairing.

 

Avocado takes on a creamy role so well, perfect when spread on a crispy whole wheat slice of french bread, topped with a fresh citrusy, tuna blend.

This pairs really well with a creamy soup, because for the past few days I've been eating variations of soup...I wanted soemthing to go with it.

I added a little red cabbage for extra color and crunch, which worked out really well.

You can keep it simple, or add a hint of extra flavor like jalapeno or mango. I went with the keep it simple route...using fresh cilantro, lemon, and green onions for a subtle touch of onion.

 

 

 

What you need:

  • whole wheat french bread, sliced
  • 1 small avocado
  • juice of one large lemon
  • 1/4 cup cilantro, finely chopped
  • 1 green onion, chopped
  • 1 can tuna, drained
  • 1 tbsp chopped red cabbage
  • salt and pepper

Begin by placing sliced bread on grill or you can toast them in oven (until nice and crispy)

In a small bowl, mash up avocado, add in half of the lemon juice and salt and pepper to taste. In a seperate bowl, combine tuna, lemon juice, green onion, and cilantro. 

Spread avocado on bread, top with tuna mixture and red cabbage.

Enjoy!

 


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