NUTRITION

SERVINGS

INGREDIENTS

5 oz canned tuna

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

0.25 cup celery

1 tbsp red onion

0.25 tsp sea salt

0.25 tsp black pepper

2 slice sprouted grain bread

0.5 oz sharp cheddar cheese

2 slice tomato

0.5 cup baby spinach

0 tsp olive oil

PREPARATION

• 1

  In a medium bowl, combine the drained tuna, Greek yogurt, Dijon mustard, finely chopped celery, minced red onion, sea salt, and black pepper until well incorporated.

• 2

  Heat a non-stick skillet over medium heat and lightly brush one side of each sprouted grain bread slice with olive oil.

• 3

  Place the bread slices oil-side down in the skillet and toast for 1-2 minutes until the surface is golden brown.

• 4

  Flip the bread slices over and evenly spread the tuna mixture onto one slice, then top with the tomato slices and the sharp cheddar cheese.

• 5

  Cover the skillet with a lid for 1-2 minutes to allow the heat to trap and make the cheese perfectly melted and gooey.

• 6

  Remove the sandwich from the heat, top with fresh baby spinach, close with the second slice of bread, and serve immediately.