30 Minute Meals · Burgers and Sandwiches · Recipes · Seafood

Open-Face Tuna Melt {Egg & Dairy-Free}

tuna, avocado, sandwich

When I tell people I made something “egg-free” and “dairy-free” they usually look at me in horror with a weird, scrunched-up face.  Here’s how I solve that problem, I tell them that I added avocado instead.  Cue faces of relief.  The avocado makes this tuna salad creamy without the addition of mayo or hard-boiled eggs like some other tuna salad recipes call for.  This might be something to keep in mind for those of you who can’t stand the sight or smell of mayo too.

Obviously, this is a tuna salad and still has animal product in it (i.e. tuna).  I’m not sure if there is a good replacement for tuna for vegan or vegetarian folks.  Do you know?  We also added real cheese to our sandwiches, but you can just as easily use Vegan cheese or omit this completely.

This is a quick recipe to whip up any time you’re looking for something easy.  Tuna lasts forever in your cabinet, so as long as you have some ripe avocados, you’re pretty much ready to rock.  If you’re feeling extra lazy, double the recipe and save the leftovers for sandwiches or a lettuce salad later on.  Simply pack the leftover tuna salad in a container, then place a layer of plastic wrap over it and push it down into the tuna salad (so the plastic is touching the salad).  This will help prevent the avocado from oxidizing and turning that ugly brown color.

Open-Face Tuna Salad {Egg & Dairy-Free}

Rating: 51

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yields: Serves 2

Serving Size: 2 open-face sandwiches

Open-Face Tuna Salad {Egg & Dairy-Free}


  • 5-ounces canned or packaged tuna (in water), drained
  • 1/4 cup carrots, minced
  • 1/4 cup celery, minced
  • 1/4 cup cucumber, minced
  • 1 tablespoon onion (or 1-2 green onions), minced
  • 1/2 avocado, mashed
  • 2 teaspoons dijon mustard
  • Juice from 1 lemon or 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • A splash of sri racha (optional)
  • 2 slices of cheese (sub Vegan cheese or omit if you'd like), cut in half to make 4 slices
  • 4 small slices of your favorite bread
  • 2 large leaves of romaine lettuce, cut in half to make 4 leaves
  • Slices of tomato


  1. Combine all ingredients except for the bread, cheese, lettuce and tomato in small bowl and set aside.
  2. Toast the bread in a toaster oven until it just begins to brown. Add the cheese and toast for another minute until the cheese is melty. Top each slice of bread with a piece of lettuce, a scoop of Tuna Salad, and tomatoes.

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