YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Salad Sandwich
Flaky tuna tossed in a zesty lemon-yogurt dressing with briny olives and crisp celery, served on toasted whole-grain bread for a satisfying crunch.
INGREDIENTS
7.5 oz Canned tuna in water
2 tbsp Plain Greek yogurt
1 tsp Dijon mustard
1 tbsp Lemon juice
0.25 cup Celery
2 tbsp Red onion
4 whole Kalamata olives
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
2 slices Whole grain bread
0.5 cup Fresh arugula
PREPARATION
Drain the canned tuna thoroughly in a fine-mesh sieve to ensure the salad remains creamy and not watery.
Finely dice the celery and red onion, and slice the Kalamata olives into small rounds.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, dried oregano, sea salt, and black pepper until smooth.
Add the drained tuna, diced celery, red onion, and olives to the bowl, flaking the tuna with a fork as you fold it into the dressing.
Toast the whole grain bread slices until they are golden brown and firm.
Place a handful of fresh arugula on one slice of toast, top with the tuna salad mixture, and close the sandwich with the second slice of toast.