YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Salad Sandwich
Flaky tuna tossed with creamy Greek yogurt and zesty lemon, served on toasted sprouted grain bread with a crisp crunch of fresh celery and arugula.
INGREDIENTS
6 oz Canned tuna in water
0.25 cup Nonfat Greek yogurt
1 tbsp Capers
0.25 cup Red onion
0.25 cup Celery
1 tbsp Fresh parsley
1 tbsp Lemon juice
0.25 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 slice Sprouted grain bread
0.5 cup Baby arugula
PREPARATION
Drain the canned tuna thoroughly to ensure the salad maintains a clean, non-watery consistency.
In a medium mixing bowl, combine the tuna, Greek yogurt, capers, diced red onion, diced celery, chopped parsley, lemon juice, and olive oil.
Season with sea salt and black pepper, then fold the ingredients together until the mixture is creamy yet still features hearty flakes of tuna.
Lightly toast the sprouted grain bread until it is warm and golden brown.
Arrange a bed of fresh baby arugula on one slice of the toasted bread to add a peppery bite.
Scoop the tuna mixture onto the greens and top with the second slice of bread before serving.