YOUR SOLIN GENERATED RECIPE
Creamy Tuna and Egg Salad Crostini
Flaked tuna and chopped hard-boiled eggs tossed in a zesty Greek yogurt dressing, served over crisp toasted sourdough for a satisfying crunch.
INGREDIENTS
3.75 oz canned skipjack tuna
2 large eggs
0.25 cup plain Greek yogurt
1 tsp Dijon mustard
0.5 cup celery
2 tbsp red onion
1 tbsp fresh dill
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
2 slice sourdough bread
PREPARATION
Place the eggs in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before cooling in an ice bath.
Peel the hard-boiled eggs and chop them into small, uniform pieces.
Toast the sourdough bread slices in a toaster or oven until they are golden brown and firm enough to hold the topping.
In a medium mixing bowl, drain the tuna and flake it thoroughly with a fork.
Add the chopped eggs, diced celery, diced red onion, and minced fresh dill to the bowl with the tuna.
In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper.
Fold the yogurt dressing into the tuna and egg mixture until everything is evenly coated and creamy.
Divide the tuna and egg salad between the two toasted crostini slices and garnish with extra dill if desired.