Tuna Avocado Sandwich
By Makinze GorePublished: Jan 13, 2026
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PHOTO: JULIA GARTLAND; FOOD STYLING: MAKINZE GORE
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
25 mins
Cal/Serv:
596
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During the work week, most of my lunches consist of opening a can of tuna, adding in whatever random ingredients we have in the Test Kitchen, and calling it a day. It always hits the spot and, even better, gives me a boost of protein for the day (which I need on days when I’m surrounded by nothing but cake). This sandwich is my ideal high-protein version of tuna salad and is similar to what I might make on a daily basis, if what I made actually looked like a recipe. This tuna salad sandwich makes just a few swaps for a protein-rich and super-fast lunch.
There isn’t as much mayo in this tuna salad; instead, I’m focusing on cottage cheese. Chickpeas also add a little extra protein and texture, while the avocado provides an extra layer of creamy richness to the sandwich that I think makes it infinitely better. Romaine and celery are the crunch heroes, giving you the perfect bite against the creamy tuna salad.
Tip: Don’t be afraid to add more or less of anything that goes into the salad. I love a punchy mustard in mine and usually add a bit more. Adjust the seasonings as you see fit for your ideal tuna salad.
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PHOTO: JULIA GARTLAND; FOOD STYLING: MAKINZE GORE
Ingredients
1
celery rib, finely chopped
1/4
red onion, finely chopped
1
(15-oz.) can chickpeas, rinsed, drained, coarsely chopped
1
(6-oz.) can tuna, drained
1/2 cup
small-curd cottage cheese
2 Tbsp.
mayonnaise
1 Tbsp.
Dijon mustard
1 Tbsp.
red wine vinegar
Large pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2
avocados, thinly sliced
Coarsely chopped or torn romaine, for serving
8
slices bread (preferably high protein), toasted, divided
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Directions
- Step 1In a medium bowl, stir celery, onion, chickpeas, and tuna to combine and lightly break up tuna.
- Step 2Add cottage cheese, mayonnaise, mustard, vinegar, and red pepper flakes; season with salt and black pepper. Stir again to combine.
- Step 3Divide avocado, romaine, and tuna salad among 4 slices of bread. Close sandwiches with 4 remaining slices.
- Step 4Make Ahead: Tuna salad can be made 3 days ahead. Store in an airtight container and refrigerate.
This Budget-Friendly Pantry Staple Gets A Major Upgrade With My High-Protein Tuna Avocado Sandwich
Level up your tuna.
