Ingredients:

  • 2 cans (5 oz / 142g each) tuna packed in water, drained
  • 1/4 cup (60g) plain non-fat Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30g) finely diced celery
  • 2 tbsp (30g) finely diced red onion
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) salt
  • 4 slices (120g) whole grain bread
  • 2 slices (40g) reduced-fat sharp Cheddar cheese
  • 1 tsp (5g) olive oil
  • 2 slices (20g) fresh tomato

Instructions:

  1. In a mixing bowl, flake the drained tuna with a fork. Fold in the Greek yogurt, Dijon mustard, lemon juice, celery, and red onion. Stir until the mixture is cohesive and velvety, then season with salt and pepper.
  2. Place two slices of bread on a clean surface. Divide the tuna mixture evenly between the slices. Place a tomato slice on top of the tuna, then crown with a slice of sharp Cheddar. Top with the remaining bread slices.
  3. Heat olive oil in the skillet over medium-low heat. Place the sandwiches in the pan and cover with a lid for 2-3 minutes to melt the cheese. Remove the lid, flip carefully, and sear the other side for another 2-3 minutes until golden brown.