NUTRITION

SERVINGS

INGREDIENTS

9 oz canned tuna in water

1 slice whole wheat bread

2 tbsp nonfat Greek yogurt

1 tsp avocado oil mayonnaise

1 tsp Dijon mustard

0.25 cup celery

2 tbsp red onion

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the canned tuna thoroughly in a fine-mesh sieve to ensure the salad remains crisp and not watery.

• 2

  Finely dice the celery and red onion into uniform pieces to provide a consistent deli-style crunch.

• 3

  In a medium mixing bowl, whisk together the nonfat Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.

• 4

  Add the drained tuna to the bowl along with the diced celery and onion, using a fork to flake the tuna and incorporate it fully into the dressing.

• 5

  Toast the slice of whole wheat bread until it is golden brown and sturdy enough to hold the generous portion of tuna.

• 6

  Mound the tuna salad mixture onto the toasted bread, spreading it to the edges, and serve immediately while the bread is still warm.