YOUR SOLIN GENERATED RECIPE
Toasted sprouted bagel halves are topped with a protein-packed tuna salad and melted sharp cheddar for a savory, golden finish.
INGREDIENTS
4 oz canned skipjack tuna
1 whole sprouted grain bagel
0.25 cup plain non-fat Greek yogurt
1 oz sharp cheddar cheese
0.25 cup celery
1 tbsp red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried dill
1 tsp dijon mustard
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
Flake the tuna with a fork, then stir in the Greek yogurt, Dijon mustard, diced celery, red onion, sea salt, black pepper, and dried dill until well combined.
Slice the sprouted grain bagel in half and toast it lightly until the edges are just beginning to crisp.
Spread the tuna mixture evenly across both bagel halves.
Top each half with the sliced or shredded sharp cheddar cheese.
Place the bagel halves under a broiler for 2-3 minutes, or until the cheese is melted and bubbling.
Serve immediately while warm and the cheese is gooey.