| 12 | 10 | 219 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 3 |
| 1 can drained | White tuna, canned in water, drained (organic) |
| 1/4 cup chopped | Carrots (minced) |
| 1/4 cup diced | Celery (minced) |
| 1 ring | Red onion (minced) |
| 1 tbsp | Mayonnaise, low fat (or greek yogurt - or vegan mayo) |
| 1 tsp | Red wine vinegar |
| 1 pinch | Salt and pepper (to taste - use sea salt) |
| 3 leaf | Lettuce, romaine |
| 3 slice | Mixed-grain bread (toasted) |
| 1/2 medium | Tomato (6 slices - for topping) |
| 1/2 avocado(s) | Avocado (thinly sliced - for topping) |
| 1/4 cup | Alfalfa sprouts (for topping) |
1. Combine the tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper.
2. Toast your bread sliced to your desired crisp, place lettuce on toasted bread.
3. Top with tomato, tuna, avocado and alfalfa sprouts.
| Grain | 0.7 |
| Meat | 0.7 |
| Vegetables | 1.3 |
