Avocado, Egg and Tuna Salad Sandwich

This simple avocado egg and tuna sandwich is a fun and healthy Friday night dinner. Everyone loves a casual dinner before the weekend on a warm summers evening! This salad sandwich is packed with healthy fat, protein and can be adapted to any diet using your favourite bread base.

Gluten free (use gluten free bread slices), dairy free, paleo (use paleo bread slices)



  • 1 avocado, ripe, soft
  • 1 tablespoon lemon juice
  • 1/4 cup tahini paste
  • 1/4 cup Original Almond Breeze
  • 1 can of tuna, in spring water, drained, shredded
  • 4 hard-boiled eggs, finely diced
  • 1 spring onion thinly sliced
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 6 slices sandwich bread – gf or paleo if needed, 2 slices per sandwich
  • 1/2 red onion, sliced


  1. In a large mixing bowl, add ripe avocado, lemon juice, tahini paste and Almond Breeze Original.
  2. Using a fork or potato masher, mash the ripe avocado with the other ingredients to form acreamy, chunky sauce.
  3. Add in shredded tuna, diced eggs, sliced spring onion, salt and pepper. Set aside.
  4. Place one slice of bread on a plate. Place on top a baby cos lettuce leaf, generously spoon out some avocado, egg and tuna salad, add sliced red onion, tomato slices and extra baby cos lettuce leaves.
  5. Close with another slice of bread.
  6. Serve immediately or store in the fridge in a sandwich box up to 24 hours.Store the salad in the fridge and make the sandwich just before serving for better flavours.
Serves 4
Prep Time 20 Minutes