Nutty Tuna Salad Sandwich on Rye

A person can only eat so many traditional deli meat sandwiches in the office or at school.  I always like to vary the lunches that I pack & sandwiches are usually the easiest.

This is an extremely flavorful combination for a tuna sandwich.  If you don’t like tuna you could use these same base ingredients for a chicken or egg salad sandwich instead.

Ingredients: Makes 2 servings 


+ Paprika & Optional: Cayenne pepper for spiciness

  • 1 can solid white albacore tuna
  • 1/4 c. shredded carrots
  • 1/8 c. shelled sunflower seeds
  • 1 & 1/2 Tbsp Mayonaise made with olive oil
  • 1/2 tsp. paprika
  • Dave’s Killer Rye Bread (or a different slice of 100% whole wheat bread)
  • 1 & 1/2 Tbsp. all-natural guacamole or a few slices of avocado
  • 1/8 c. sprouts or microgreens
  • A few lettuce leaves (Spring mix includes the best deep green leaves)
  • Optional: Cayenne pepper to taste for your desired spiciness
  • Sea salt & pepper to taste


  1. Toast 1 slice of bread while you are shredding the carrots IMG_5106
  2. In a tupperware container mix together the tuna, shredded carrots, sunflower seeds & mayo IMG_5107
  3. Add paprika, sea salt, pepper & (if you like) cayenne pepper to taste
  4. Once the bread has toasted, coat it with guacamole & top with sprouts & lettuce IMG_5108
  5. Then top with half of the tuna mixture.  Save the other half for tomorrow’s lunch

I always eat my sandwiches open-faced in order to limit the amount of bread/carbs I eat in a day.  It is even more flavorful this way because all that bread isn’t in the way!

Enjoy your flavor-filled & protein-packed lunch!

Abundant Food for an Abundant Lifeheart-iconCarly


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