Tuna Avocado Open Faced Sandwiches with Crunchy Slaw and Five Spice Oranges
Ingredients
- 3 tablespoons rice wine vinegar, plus more for drizzling
- 2 tablespoons toasted slivered almonds
- 3 teaspoons light soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon honey
- 4 scallions, chopped
- Freshly ground black pepper
- 4 cups prepared coleslaw mix
- 3 tablespoons light mayonnaise
- 1 1/2 teaspoons toasted sesame oil
- Two 5-ounce cans solid white tuna packed in water, drained
- 4 slices whole wheat bread, lightly toasted
- 1 firm-ripe avocado
- 1/2 cup alfalfa or broccoli sprouts
- 3 oranges, cut into wedges
- 1/2 teaspoon five-spice powder
- Four 6-ounce glasses reduced-fat milk
Instructions
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