Ingredients:

  • 2 cans (5 oz / 142g each) skipjack tuna, drained
  • ¼ cup (60g) plain Greek yogurt
  • 1 tbsp (15g) mayonnaise
  • 1 tbsp (15ml) lemon juice, fresh
  • 2 stalks (60g) celery, finely diced
  • 2 tbsp (15g) red onion, minced
  • 1 tsp (5g) Dijon mustard
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (4g) fresh parsley, chopped
  • 4 slices (120g) whole grain or sourdough bread
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 medium (120g) tomato, thinly sliced
  • 1 tbsp (15ml) olive oil

Instructions:

  1. In a medium mixing bowl, flake the drained tuna with a fork. Fold in the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth.
  2. Stir in the diced celery, red onion, and parsley. Season with salt and pepper, ensuring the mixture is well-combined.
  3. Preheat the broiler to high. Brush one side of each bread slice with olive oil and place them on a baking sheet, toasted side up. Broil for 1-2 minutes until lightly golden.
  4. Spoon an equal amount of the tuna mixture onto each toasted slice, spreading it to the edges.
  5. Top each tuna mound with 2 slices of fresh tomato and generously pile shredded cheddar cheese over the tomatoes, pressing down slightly.
  6. Place under the broiler and cook until the cheese is bubbling and has developed golden-brown spots.