Sándwich saludable de ensalada de atún en 10 minutos

Ingredientes

• 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

Preparación

1. 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. 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. 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. 4

   Toast the bread slices until golden brown.

5. 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.