Ingredients:

  • 1 can (5 oz / 142g) Tuna in water, drained thoroughly
  • 2 tbsp (30g) Plain Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5ml) Lemon juice, freshly squeezed
  • 1 tbsp (15g) Red onion, finely minced
  • 1 tbsp (15g) Celery, finely diced
  • 1 tbsp (15g) Capers or dill pickle relish
  • 1/4 tsp (1g) Cracked black pepper
  • 1/8 tsp (0.5g) Sea salt
  • 2 slices (60g) Whole grain or Sourdough bread
  • 1/2 medium (70g) Ripe avocado
  • 1 tsp (5ml) Extra virgin olive oil
  • 1 tsp (2g) Red pepper flakes
  • 1 tsp (1g) Fresh parsley or chives, chopped
  • 1 wedge (10g) Lemon

Instructions:

  1. Place the drained tuna in a fine-mesh strainer and press down firmly with a spoon to remove every drop of excess liquid.
  2. In a small bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until smooth.
  3. Add the dry tuna, minced onion, celery, and capers to the bowl. Stir gently until the tuna is coated but still has some texture. Season with salt and black pepper.
  4. Brush the bread slices lightly with olive oil. Place them in a toaster or a medium-heat skillet.
  5. Toast until the edges are mahogany-colored and the center sounds hollow when tapped.
  6. Mash the avocado onto the toasted bread to create a fat barrier, then pile the tuna blend on top.
  7. Garnish with red pepper flakes, chopped parsley or chives, and serve with a lemon wedge.