Description
A delicious tuna salad served on toasted bread, topped with avocado and optional arugula and balsamic glaze.
Ingredients
Scale
- 1 can tuna, drained
- 3–4 Tbsp Greek yogurt
- ½ Tbsp dijon mustard
- ½ Tbsp fresh lemon juice
- ½ Tbsp dill pickle relish
- 2 Tbsp red onion, finely chopped
- 1 stalk celery, finely chopped (about ¼ cup chopped)
- 1 Tbsp fresh parsley, chopped
- 1 pinch kosher salt (approx ¼ tsp, Morton kosher salt)
- 1 pinch black pepper (approx ¼ tsp)
- 1 pinch garlic powder (optional, approx ¼ tsp)
- 2 slices sourdough bread (or your favorite bread)
- ½ a small avocado
- arugula and balsamic glaze (optional)
Instructions
- Chop the celery, red onion, and fresh parsley. Drain and flake the tuna in the bottom of a medium bowl.
- Add the Greek yogurt, Dijon mustard, fresh lemon juice, garlic powder, kosher salt, and black pepper. Give it all a good stir.
- Add the vegetables, parsley, and pickle relish. Stir everything again. Give it a taste and add more salt as needed.
- Toast your bread. Layer each slice of toast with mashed avocado.
- Add the tuna salad on top of the avocado. Optional: top with arugula, balsamic glaze, flaky salt or sea salt, and an extra squeeze of lemon.
- Hint: make the tuna salad mixture in advance so it’s ready to go when you want to assemble your toast!
Notes
- This tuna salad can be stored in the refrigerator for a quick meal later.
- Feel free to substitute ingredients based on your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg