Sourdough bread: 80g (2 slices), Tuna (canned in water, drained): 85g (3 oz), Greek yogurt (plain, low-fat): 15g (1 tbsp), Mayonnaise: 10g (2 tsp), Dijon mustard: 5g (1 tsp), Celery: 15g (1 small stalk, diced), Red onion: 15g (2 tbsp, diced), Cheddar cheese: 30g (2 tbsp, shredded), Tomato: 30g (2 slices), Lettuce: 15g (1/2 cup, shredded), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat broiler to high. 2. In a bowl, mix 85g drained tuna, 15g Greek yogurt, 10g mayonnaise, 5g Dijon mustard, 15g diced celery, 15g diced red onion, 5ml lemon juice, 1g salt, and 1g black pepper. 3. Toast 2 slices of sourdough bread lightly. 4. Spread the tuna mixture on one slice of bread. 5. Top with 30g sliced tomato and 30g shredded cheddar cheese. 6. Place the open-faced sandwich on a baking sheet and broil for 2-3 minutes, until cheese is melted and bubbly. 7. Add 15g shredded lettuce on top of the melted cheese. 8. Drizzle with 5ml olive oil. 9. Top with the second slice of bread and cut in half before serving.
