NUTRITION

SERVINGS

INGREDIENTS

6 oz canned tuna

0.25 cup plain Greek yogurt

1 tbsp Dijon mustard

0.5 cup celery

2 tbsp red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 slice sprouted grain bread

1 cup baby spinach

1 medium dill pickle

PREPARATION

• 1

  Open and thoroughly drain the canned tuna to ensure the salad remains thick and creamy.

• 2

  In a medium mixing bowl, combine the flaked tuna, plain Greek yogurt, Dijon mustard, diced celery, minced red onion, and fresh lemon juice.

• 3

  Sprinkle the sea salt and black pepper over the mixture and stir vigorously until all ingredients are well incorporated.

• 4

  Place the slices of sprouted grain bread in a toaster or under a broiler until they reach a golden brown, sturdy consistency.

• 5

  Layer the baby spinach on one slice of the toasted bread, then top with a thick layer of the tuna salad mixture.

• 6

  Slice the dill pickle into rounds, place them over the tuna, and top with the remaining slice of bread before slicing the sandwich in half.