NUTRITION

SERVINGS

INGREDIENTS

5 oz Canned tuna in water

1 tbsp Avocado oil mayonnaise

1 tsp Dijon mustard

1 tsp Lemon juice

2 tbsp Celery

1 tbsp Red onion

1 tsp Fresh parsley

2 slices Sprouted grain bread

1 oz Sharp cheddar cheese

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Drain the canned tuna thoroughly to ensure the tuna salad remains creamy and not watery.

• 2

  In a medium bowl, combine the tuna, avocado oil mayonnaise, Dijon mustard, lemon juice, finely diced celery, diced red onion, chopped parsley, sea salt, and black pepper.

• 3

  Toast the sprouted grain bread slices in a toaster or oven until they are lightly browned and firm.

• 4

  Divide the tuna mixture evenly and spread it over the top of each toasted bread slice.

• 5

  Place the sharp cheddar cheese slices or shreds over the tuna layer on both pieces of bread.

• 6

  Set your oven to broil and place the sandwiches on a baking sheet for 2 to 3 minutes until the cheese is bubbly and golden.