You are here

Open-Faced Garden Tuna Sandwich

Open-Faced Garden Tuna Sandwich


  • 1 5 ounce can low sodium tuna packed in water, drained
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Black pepper
  • 2 green onions, sliced
  • 2 slices hearty multigrain bread
  • 1/3 cup fresh arugula or other leafy greens
  • 1/3 cup cherry tomatoes, sliced
  • 1/4 cup reduced fat whipped cream cheese


  1. Place the tuna in a medium bowl and set aside. In a separate bowl, add the oil, lemon juice, parsley, pepper, and green onion and whisk to combine.
  2. Pour 2/3 of the oil mixture into the tuna and mix well.
  3. Using a spoon or pastry brush, lightly coat both sides of the bread with some of the remaining oil mixture and grill the bread in a non-stick skillet over medium high heat until it's golden on both sides. Toss the remaining oil with the arugula.
  4. To assemble the sandwiches, spread 2 tablespoons of the cream cheese on each slice of the grilled bread. Add 1/2 of the tuna mixture to each slice, then 1/2 of the greens, and 1/2 of the cherry tomatoes.


  • Recipe provided by Amber Ketchum, R.D., of Homemade Nutrition, LLC.

Nutrition Information

Per serving: 361 kcal cal., 22 g fat (6 g sat. fat), 18 g carb., 5 g fiber, 5 g sugar, 24 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment