NUTRITION

SERVINGS

INGREDIENTS

6 oz canned tuna in water

0.25 cup plain Greek yogurt

2 slice whole grain bread

0.25 whole avocado

1 tbsp lemon juice

1 tbsp capers

0.25 cup red onion

0.25 cup celery

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

PREPARATION

• 1

  Drain the canned tuna thoroughly to remove all excess liquid and place it in a medium mixing bowl.

• 2

  Toast the whole grain bread slices until golden and firm, then cut each slice into four small triangles to create the crostini base.

• 3

  In a separate small bowl, mash the avocado until smooth and whisk in the Greek yogurt, lemon juice, sea salt, and black pepper until the mixture is creamy.

• 4

  Finely dice the red onion and celery, then add them to the tuna along with the capers and fresh dill.

• 5

  Fold the creamy avocado-yogurt dressing into the tuna mixture until everything is well combined and the tuna is evenly coated.

• 6

  Spoon a generous portion of the tuna salad onto each toasted crostini triangle and serve immediately while the bread is still warm.