NUTRITION

SERVINGS

INGREDIENTS

4 ounce wild-caught skipjack tuna

2 large eggs

0.25 cup plain Greek yogurt

1 teaspoon Dijon mustard

0.5 teaspoon lemon juice

1 tablespoon fresh dill

1 tablespoon red onion

1 stalk celery

0.25 teaspoon sea salt

0.25 teaspoon black pepper

2 slice whole grain baguette

0.5 teaspoon extra virgin olive oil

PREPARATION

• 1

  Place the eggs in a small saucepan and cover with cold water by one inch.

• 2

  Bring the water to a rolling boil, then immediately cover the pan and remove it from the heat.

• 3

  Let the eggs sit for 10 minutes before transferring them to an ice bath, then peel and finely chop.

• 4

  Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it into small pieces with a fork.

• 5

  Add the chopped eggs, Greek yogurt, Dijon mustard, lemon juice, diced red onion, diced celery, and chopped fresh dill to the bowl.

• 6

  Season with sea salt and black pepper, then stir the mixture until it is well combined and creamy.

• 7

  Brush the baguette slices with olive oil and toast them in a skillet over medium heat until they are golden brown and crisp.

• 8

  Mound a generous portion of the tuna and egg salad onto each warm crostini and serve immediately.