Ingredients:

  • 1 can (5 oz / 142 g) tuna packed in water, drained thoroughly
  • 2 tbsp (30 g) plain Greek yogurt
  • 1 tbsp (15 g) Dijon mustard
  • 1 tbsp (15 g) fresh lemon juice
  • 2 tbsp (20 g) finely diced celery
  • 1 tbsp (10 g) finely diced red onion
  • 1 tbsp (15 g) chopped fresh parsley
  • 1/4 tsp (1.5 g) cracked black pepper
  • 1/8 tsp (0.7 g) sea salt
  • 4 slices (112 g) sprouted grain or whole-wheat bread
  • 2 slices (42 g) sharp white cheddar or provolone cheese
  • 1 tsp (5 g) olive oil
  • 2 leaves (4 g) baby spinach or arugula

Instructions:

  1. In a medium bowl, flake the drained tuna with a fork. Stir in the Greek yogurt, Dijon mustard, and lemon juice until velvety.
  2. Fold in the diced celery, red onion, and parsley. Season with salt and pepper, mixing until the ingredients are evenly distributed.
  3. Place two slices of bread on a clean surface. Layer one slice of cheese onto each piece of bread.
  4. Scoop an equal portion of the tuna mixture onto the cheese, spreading it to the edges. Top with spinach or arugula, then cover with the remaining bread slices.
  5. Heat olive oil in the skillet over medium heat. Place the sandwiches in the pan and press down lightly with a spatula.
  6. Grill for 2-3 minutes per side until the bread is mahogany-colored and the cheese is fully melted.