This Avocado Egg Tuna Sandwich is one of my favorite open-faced sandwiches when I need a quick and filling lunch. The creamy tuna mixture on a crispy garlic slice of French bread topped with avocado slices, tomato and egg is a phenomenal combination.
This tuna sandwich is going to become a favorite for lunch and is the perfect after-school meal for hungry kids that will keep them satisfied until dinner.
Tuna sandwiches are so easy to make. Especially for busy families – which is like every family out there! Though I love plain tuna sandwiches, the added avocado with a boiled egg and tomato take this open-faced to a whole new level.
Skipping on the second slice of bread saves so many calories and the taste is still as wonderful.
Avocado and egg is a great combination. However, it’s a typical combination to enjoy for breakfast and is by far my favorite breakfast combination. When you take avocado and egg then add it to a creamy tuna mixture with a crispy garlic French bread – it’s love at first bite.
How to make a Tuna Sandwich-
- Toast French bread and rub a garlic clove over the warm slices.
- Prepare tuna mixture.
- Slice the avocado, tomatoes and boiled eggs.
- Add tuna to cooled bread slices and top with avocado, tomato and egg.
TIP: I love garlic so I add minced garlic to the tuna mixture as well as rubbing garlic over the bread slices. If you aren’t too big of a garlic fan, do one or the other.
Note: I love the crunch and flavor onion adds to the tuna. If you don’t like the onion, you can leave it out.
There are so many tuna recipes out there. I hope you’ll give this easy Avocado Egg Tuna Sandwich a try! Don’t forget to tag us on social media if you try this recipe. We LOVE seeing your creations. #ValentinasCorner
TRY THESE OTHER CANAPES-
- Seafood Appetizers– Any seafood lovers?
- Warm Canapes– The perfect way to use up lunch meat.
- Chicken Mushrooms Canapes– Love this combination.
Open-faced Tuna sandwich with avocado, egg, and tomato. The perfect sandwich for lunch, brunch or appetizer for parties.
- ½ French bread, sliced
- 2 (4 oz) tuna cans
- ½ small sweet or red onion
- 2 garlic cloves
- ¼ cup mayo
- 1 tsp oil
- salt and pepper, to taste
- 1 avocado, sliced
- 3 boiled eggs, sliced
- 2-3 tomatoes, sliced
Preheat oven to 375°F.
Slice the bread into 8-10 pieces.
Bake for 8-10 minutes, or until the bread is crispy.
Rub garlic on tops of warm bread slices.
Mince remaining garlic. Finely chop onion.
In a bowl combine tuna, mayo, oil, salt, pepper, garlic, and onion until well incorporated.
Slice the avocado, eggs, and tomatoes.
Add tuna, avocado, tomatoes and egg to bread slices. Enjoy immediately.
GETTING TO KNOW YOU: What’s your favorite quick lunch?