Tuna Avocado Open-Faced Sandwiches with Crunchy Slaw and Five-Spice Oranges

2012-10-11
  • Yield : 4 servings
  • Prep Time : 25m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    440 calorie
  • Fat

    19 grams
  • Saturated Fat

    4.5 grams
  • Cholesterol

    50 milligrams
  • Sodium

    490 milligrams
  • Carbohydrate

    43 grams
  • Fiber

    9 grams
  • Protein

    27 grams
  • Sugar

    22 grams

Ingredients

  • 3 tablespoons rice wine vinegar, plus more for drizzling
  • 2 tablespoons toasted slivered almonds
  • 3 teaspoons light soy sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon honey
  • 4 scallions, chopped
  • Freshly ground black pepper
  • 4 cups prepared coleslaw mix
  • 3 tablespoons light mayonnaise
  • 1 1/2 teaspoons toasted sesame oil
  • Two 5-ounce cans solid white tuna packed in water, drained
  • 4 slices whole wheat bread, lightly toasted
  • 1 firm-ripe avocado
  • 1/2 cup alfalfa or broccoli sprouts
  • 3 oranges, cut into wedges
  • 1/2 teaspoon five-spice powder
  • Four 6-ounce glasses reduced-fat milk

Method

Step 1

Whisk together 2 tablespoons of the vinegar, the almonds, 1 teaspoon soy sauce, the ginger, honey, half of the scallions and some pepper. Toss with the coleslaw mix and set aside.

Step 2

Mix together the remaining scallions, vinegar and soy sauce, the mayonnaise, sesame oil, tuna and some pepper. Divide evenly among the slices of bread. Cut the avocado into thin slices, and fan a quarter of avocado across each sandwich. Garnish with the sprouts. Drizzle lightly with vinegar and sprinkle with pepper.

Step 3

Toss the oranges with the five-spice. Divide the sandwiches, slaw and oranges evenly among four plates. Serve with milk.

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