Ingredients:

  • albacore or skipjack tuna, packed in water
  • plain 2% Greek yogurt
  • mayonnaise
  • Dijon mustard
  • lemon juice, freshly squeezed
  • fresh dill, finely chopped
  • celery, finely diced
  • red onion, minced
  • sweet or dill pickles, finely chopped
  • black pepper, freshly cracked
  • sea salt
  • sprouted grain or sourdough bread
  • Romaine or Bibb lettuce

Instructions:

  1. Perform the 'Extreme Drain': Empty the canned tuna into a fine-mesh strainer or clean kitchen towel and wring out every drop of canning liquid until the fish is completely dry.
  2. In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and fresh dill to create a zesty emulsion.
  3. Fold the drained tuna into the dressing, using a fork to flake the fish and coat it evenly.
  4. Add the diced celery, minced red onion, and chopped pickles. Season with black pepper and sea salt, then stir to combine.
  5. Optional: Lightly toast the 4 slices of bread for 2 minutes.
  6. Place one leaf of lettuce on two of the bread slices to act as a moisture barrier.
  7. Divide the tuna mixture evenly over the lettuce, top with the remaining bread slices, and serve immediately.