Ingredients:

  • 2 cans (5 oz / 142 g each) Chunk Light Tuna in water, drained thoroughly
  • 1/4 cup (60 ml) Plain Greek yogurt (non-fat or 2%)
  • 2 tbsp (30 ml) Mayonnaise
  • 1 tbsp (15 ml) Fresh lemon juice
  • 1 tsp (5 ml) Dijon mustard
  • 1/4 cup (50 g) Celery, finely diced
  • 2 tbsp (20 g) Red onion, minced
  • 1 tbsp (4 g) Fresh parsley, chopped
  • 1/4 tsp (1.5 g) Salt
  • 1/4 tsp (1 g) Black pepper
  • 8 slices (approx. 200 g) Whole grain or sprouted bread
  • 4 large leaves (60 g) Romaine or butter lettuce
  • 1 medium (120 g) Tomato, sliced thin

Instructions:

  1. Drain the tuna cans over a sink, pressing the lid firmly against the tuna to expel all excess water. Transfer the tuna to a mixing bowl and use a fork to flake the chunks into small, uniform pieces.
  2. In a separate small bowl or directly atop the tuna, combine the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard. Stir until the mixture is velvety and pale.
  3. Add the diced celery, minced red onion, and fresh parsley to the tuna mixture. Fold gently with a spatula or fork until vegetables are evenly distributed. Season with salt and black pepper.
  4. Toast the bread slices until golden brown.
  5. Place a lettuce leaf on each bottom slice of toast to act as a moisture barrier. Scoop a generous portion of the tuna filling onto the lettuce, top with tomato slices, and cover with the remaining bread slices.