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Open Face Tuna and Egg Sandwich

Open-Face Tuna Salad and Egg Sandwich

Toasted sourdough bread layered with lettuce, a lovely tuna salad and sunny side up egg. Perfect quick, easy and delicious lunch or dinner option!
4.5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 678kcal
Author: MinShien


  • 2 pieces romaine lettuce
  • 4 slices sourdough bread
  • 12 oz tuna in water (net wt) drained
  • 1/8 cup mayonnaise
  • 2 tbsp sweet onions finely minced
  • 1/2 tsp lemon juice
  • a pinch salt optional
  • 2 eggs
  • a pinch black pepper
  • thinly sliced scallions optional


  • Combine drained tuna, mayonnaise, finely minced sweet onions and lemon juice into a small bowl. Mix well. Add a pinch of salt to taste if desire. Some tuna will be saltier than others and will not need the additional salt.
  • Toast sourdough bread and fry eggs.
  • Top bread with lettuce, tuna salad, and fried egg. Then top with black pepper and scallions (optional).
  • Serve and enjoy!


Calories: 678kcal | Carbohydrates: 74g | Protein: 54g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 1229mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 8mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!