Canned Tuna Open-Faced Sandwich

Canned Tuna Open-Faced Sandwich
Staff Writer
Canned Tuna Sandwich

Yasmin Fahr

Canned Tuna Sandwich

OK, maybe I actually used fancy oil-packed tuna for this recipe, but canned tuna works just as well. If you decide to buy tuna stored in water, then you'll probably want to add a tablespoon or two of oil to the recipe below. 

This open-faced sandwich is light, crunchy, and gets a mild hint of spice from the chile flakes. Feel free to top it with another piece of bread if you wish, but then make sure that both slices are thin so it doesn't overpower the main ingredients inside. 

Click here for 8 Sweet and Savory Sandwiches


In a small bowl, add the tuna and roughly break it apart with a fork. Add the chives, scallions, chile flakes, lime juice, and season with salt and pepper to taste. Add the tomato slices and toss. Place a piece of lettuce on each slice of bread and top with the tuna mixture. Grate additional fresh pepper if desired and a few pieces of cilantro, if using, and serve. 


Calories per serving:

6 kcal


  • Carbohydrate, by difference 1 g
  • Vitamin A, IU 198 IU
  • Vitamin A, RAE 10 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Calcium, Ca 1 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 102 µg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 31 µg
  • Folate, DFE 1 µg
  • Folate, food 1 µg
  • Folate, total 1 µg
  • Lutein + zeaxanthin 9 µg
  • Magnesium, Mg 1 mg
  • Phosphorus, P 2 mg
  • Potassium, K 14 mg
  • Sodium, Na 1 mg
  • Sugars, total 1 g
  • Water 13 g
Powered by USDA