Ingredients:

  • 10 oz solid white albacore tuna in water, drained aggressively
  • 0.25 cup finely diced celery
  • 2 tbsp minced red onion, soaked in cold water and drained
  • 1 tbsp non-pareil capers, drained
  • 1 tbsp finely chopped dill pickles
  • 0.25 cup Plain Greek Yogurt
  • 2 tbsp Avocado Oil Mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 0.25 tsp garlic powder
  • 0.5 tsp freshly cracked black pepper
  • 4 thick slices sourdough bread, toasted
  • 2 leaves butter lettuce
  • 0.5 ripe avocado, sliced

Instructions:

  1. Drain the canned tuna and press it firmly in a mesh strainer to remove all excess moisture until the tuna is nearly dry to the touch.
  2. In a medium mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, fresh dill, garlic powder, and black pepper until smooth.
  3. Fold the dry tuna flakes into the dressing along with the diced celery, minced red onion, capers, and chopped pickles. Mix until the tuna is fully coated but still retains some structural chunks.
  4. Toast the sourdough bread slices until golden brown and mahogany at the edges.
  5. Assemble the sandwich by placing one leaf of butter lettuce on a slice of toast to act as a moisture barrier. Top with a generous scoop of the tuna mixture and sliced avocado.
  6. Place the second slice of toast on top, slice diagonally, and serve immediately.