Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained thoroughly
  • 2 large (100g) hard-boiled eggs, diced
  • 1/2 cup (50g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (30g) dill pickle relish
  • 1 tbsp (15g) fresh parsley, chopped
  • 1/4 cup (60g) plain Greek yogurt
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 8 slices (approx. 200g) whole grain or sourdough bread
  • 4 leaves (20g) butter lettuce or romaine
  • 4 slices (40g) tomato, thinly sliced

Instructions:

  1. Drain the tuna cans using a fine mesh strainer, pressing down with a spoon to remove as much water as possible. Transfer the tuna to the mixing bowl and use a fork to flake the meat until no large clumps remain.
  2. Add the diced celery, red onion, pickle relish, diced hard-boiled eggs, and chopped fresh parsley to the bowl.
  3. Fold in the Greek yogurt, mayonnaise, and lemon juice.
  4. Sprinkle in the garlic powder, salt, and pepper. Mix gently until the tuna is evenly coated and the texture is velvety.
  5. Lightly toast your bread slices if desired.
  6. Place a leaf of lettuce on each slice to create a moisture barrier.
  7. Scoop a generous portion of the tuna mixture onto the lettuce, top with a tomato slice, and close the sandwich.