Ingredients:

  • 2 cans (5 oz each) Skipjack or Albacore tuna, packed in water (drained thoroughly)
  • 1 tbsp fresh lemon juice
  • 2 tbsp avocado oil mayonnaise
  • 2 tbsp non-fat plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/4 tsp cracked black pepper
  • 1/8 tsp sea salt
  • 1/4 cup celery, finely minced
  • 2 tbsp red onion, minced and soaked in cold water
  • 1 tbsp fresh dill, chopped
  • 1 tbsp small capers, drained
  • 4 slices sourdough bread, toasted
  • 2 large butter lettuce leaves
  • 4 thin slices English cucumber

Instructions:

  1. Drain the canned tuna in a fine-mesh strainer, pressing down firmly with a fork until no more liquid escapes. Transfer the dry flakes to a medium mixing bowl and break them up into a consistent texture.
  2. In a separate small bowl, whisk together the avocado oil mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until an emulsion forms.
  3. Add the yogurt-mayo mixture to the tuna along with the minced celery, red onion, fresh dill, capers, salt, and pepper. Fold gently with a spatula until every flake is evenly coated.
  4. Toast the sourdough bread slices until golden and rigid. Lay one butter lettuce leaf on the bottom slice of each sandwich to act as a moisture barrier.
  5. Divide the tuna mixture evenly between the two sandwiches, layering it over the lettuce. Top with cucumber slices and the remaining bread slices. Slice diagonally and serve immediately.