Name: Open-Faced Tuna Salad Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 ounce Canned tuna in water; 1 slice Sprouted grain bread; 1 tablespoon Avocado oil mayonnaise; 1 tablespoon Non-fat Greek yogurt; 1 tablespoon Dijon mustard; 0.25 cup Celery; 1 tablespoon Red onion; 1 teaspoon Lemon juice; 0.13 teaspoon Sea salt; 0.13 teaspoon Black pepper; 1 teaspoon Fresh parsley

Nutrition

Per serving

362 calories

Protein: 41g; 44% of calories
Carbs: 21g; 23% of calories
Fat: 14g; 34% of calories

Instructions

Prep 10 min · Cook 5 min

Drain the canned tuna thoroughly to ensure the salad is not watery.
In a medium bowl, combine the tuna, avocado oil mayonnaise, Greek yogurt, Dijon mustard, and lemon juice.
Fold in the diced celery, minced red onion, sea salt, and black pepper until well incorporated.
Toast the slice of sprouted grain bread until golden and firm.
Spread the tuna mixture evenly over the toasted bread.
Place the open-faced sandwich under a broiler for 2-3 minutes until the tuna is warmed through.
Garnish with fresh parsley and serve immediately.

Nutrition

Ingredients

Instructions

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