Avocado And Tuna Sandwiches with Honey Lemon Dijon Dressing

Name: Avocado with Tuna Sandwiches with Honey Lemon Dijon Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 3 cups of celery diced; 3 cups English cucumber diced; 1 ½ cup green onions chopped; 8 ounces canned tuna drained; 4 tablespoons extra virgin olive oil; 2 tablespoons honey; 1 tablespoon course Dijon mustard; 1 tablespoon mayonnaise (optional); 2 tablespoons fresh lemon juice; Kosher salt to taste; Black pepper to taste; 4 slices Whole multi grain bread; ½ cup arugula; ½ cup spring mix salad; Optional mayo to spread on bread

Toasted whole wheat toast, with tuna salad, avocado sliced and arugula. Avocado half in the background and thin pretzels in the foreground.

In my effort to include more lean meats, whole grains, and fresh produce for a more balanced lifestyle, I decided to create a Tuna Sandwich with Avocado. My husband and I are big fans of tuna sandwiches, enjoying them at least once a week, although they typically come with mayo or Miracle Whip. While that's fine, I wanted to explore a more balanced dressing to mix in. That way we can switch it up occasionally. The result was so delicious that we transformed it into a deli-style sandwich, complete with all the toppings, including creamy avocado.

Avocado with Tuna Sandwiches (No Mayo Version)

If you’re looking for a tuna sandwich without heavy mayo, this recipe is a great option. The tuna is coated in a light Honey Lemon Dijon dressing that brings both tang and sweetness. For hot summer days, it’s refreshing yet filling. While the dressing does include a tablespoon of mayo, it’s completely optional—the flavor still shines without it.

Extra Toppings for Tuna Sandwiches

The fun part is how versatile these sandwiches can be. Try:

Pickled onions or sliced pickles
Extra arugula or lettuce
Fresh tomato slices
Capers
Cheese (provolone, feta, or cheddar)

Avocado with Tuna Sandwiches with Honey Lemon Dijon Dressing

Holly Swearingen

Servings

1

Prep Time

15 minutes

Ingredients

blank

3 cups of celery diced
3 cups English cucumber diced
1 ½ cup green onions chopped
8 ounces canned tuna drained

blank

4 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon course Dijon mustard
1 tablespoon mayonnaise (optional)
2 tablespoons fresh lemon juice
Kosher salt to taste
Black pepper to taste

blank

4 slices Whole multi grain bread
½ cup arugula
½ cup spring mix salad
Optional mayo to spread on bread

Directions

In a bowl, mix celery, cucumbers, green onions, and tuna.
In another bowl, whisk olive oil, honey, Dijon, mayo (if using), lemon juice, salt, and pepper.
Add the dressing to the tuna mixture and combine well.
Toast the bread. Spread lightly with mayo if desired.
Layer a generous scoop of the tuna mixture, sliced avocado, arugula, and spring mix between two slices of bread.