NUTRITION

SERVINGS

INGREDIENTS

5 oz canned tuna

0.25 cup nonfat greek yogurt

1 tbsp dijon mustard

2 tbsp red onion

2 tbsp celery

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

1 slice sourdough bread

1 oz sharp cheddar cheese

1 tsp grass-fed butter

1 tbsp fresh parsley

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl.

• 2

  Add the nonfat Greek yogurt, Dijon mustard, minced red onion, finely diced celery, lemon juice, sea salt, and black pepper to the tuna.

• 3

  Mix the ingredients together with a fork until the tuna is well-coated and the salad is creamy.

• 4

  Heat a non-stick skillet over medium-low heat and spread the grass-fed butter onto one side of the sourdough bread slice.

• 5

  Place the bread butter-side down in the skillet and mound the tuna mixture evenly across the top of the slice.

• 6

  Layer the thin slices of sharp cheddar cheese over the tuna salad.

• 7

  Cover the skillet with a lid to trap heat and cook for 3-4 minutes, or until the bread is golden brown and the cheese has fully melted.

• 8

  Garnish with freshly chopped parsley and serve warm.